People just love these stuffed spuds int the summer as an alternative to heavier grilled fare. Topped with a colorful vegetable medley, the tender potato skins are light yet satisfying. Karen Hemminger of Mansfield, Massachusetts.
Ingredients For Grilled Vegetable Potato Skins Recipe
2 Large baking potatoes
1 cup Sliced yellow summer squash
1 cup Sliced zucchini
0.5 Large sweet red pepper, julienned
0.5 Large green pepper, julienned
1 inch Small red onion, cut into 1/4 wedges
0.25 cup Reduced fat italian salad dressing
1.5 teaspoon Olive oil
0.5 teaspoon Salt, divided
0.25 cup Shredded Reduced Fat Cheddar Cheese
Nutrition value
99
calories per serving
4 g Fat4 g Protein11 g Carbs2 g FiberOther
Current Totals
4 g Fat
4 g Protein
11 g Carbs
2 g Fiber
MacroNutrients
Carbs
11 g
Protein
4 g
Fiber
2 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
100 mg
Iron
1 mg
Vitamin A
71 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
21 mcg
Vitamin B12
0 mcg
Vitamin C
27 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
28 mg
Manganese
0 mg
Phosphorus
92 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
