You can adjust the spiciness of your Grilled Potato Skins by adding more or less hot pepper to taste. Reserve the meat of the potatoes for another dish.
4 medium tomatoes, peeled, coarsely chopped
3/4 cup onions, chopped
1 large red bell pepper, seeded, chopped
3 cloves garlic, minced
2 jalapeno peppers, or to taste, seeded, chopped
1/2 cup cilantro, chopped
1/4 teaspoon ground cumin, or cumin seeds
2 tablespoons lime juice, fresh-squeezed
4 baking potatoes, about 6 ozs. each, skin on, scrubbed
Nonstick cooking spray
2 tablespoons non-fat Italian salad dressing
1 teaspoon garlic powder
1 teaspoon cumin seeds
Salsa can be prepared the day before or early in the morning. Place tomatoes in mixing bowl. Toss tomatoes with onions, peppers, garlic, jalapeno peppers, cilantro, cumin, and lime juice. Taste to adjust seasonings. Cover and refrigerate until serving time. Toss salsa again before you serve it.
Potato Skins: Scrub potatoes under cold running water. Prick potatoes several times with tip of sharp knife. Bake on grill, wrapped in aluminum foil, or in preheated 425°F oven about 1 hour or until done.
When potatoes are cool enough to handle, cut into halves horizontally. Scoop out insides, leaving 1/4 inch of potato lining the skins. Reserve potato meat for another recipe. Cut potato skins again in half horizontally.
When coals are hot, position sprayed grill screen or rack on grill. Place potato skins, skin side down, on grill screen. Brush potatoes with Italian dressing as you turn them. Sprinkle with garlic powder and cumin seeds.
Turn potato skins as necessary until they are hot and charred on both sides. Using a long-handled spatula, remove potato skins to serving plate. Serve with salsa. Allow guests to either dip potato skins or spread a small amount of salsa onto each skin.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 87; Total Fat: 0.4g; Saturated Fat: 0mg; Cholesterol: 0mg; Sodium: 126mg; Potassium: 388mg;
Milk: 0, Vegetables: 0.5, Fruit: 0, Bread: 1.0, Meat: 0, Fat: 0
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