Grilled Veggie Stuffed Potato Skins
Transform your appetizer game with Grilled Veggie Stuffed Potato Skins, a mouthwatering fusion of smoky grilled vegetables and cheesy goodness nestled inside crispy potato shells. Perfectly baked Russet potatoes are hollowed out and stuffed with a vibrant medley of charred red bell peppers, zucchini, red onion, and sweet corn, seasoned with garlic powder and smoked paprika for a burst of flavor. Finished with gooey melted cheddar, a dollop of cool sour cream, and a sprinkle of fresh parsley and green onions, this dish is hearty yet light, making it an ideal choice for vegetarians or anyone craving a creative twist on classic potato skins. Easy to prepare and perfect for parties, game day, or a weeknight treat, these stuffed potato skins will leave everyone reaching for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 medium, diced Red bell pepper
- 1 medium, diced Zucchini
- 1 small, diced Red onion
- 1 cup Corn kernels
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 2 tablespoons Chopped fresh parsley
- 2 tablespoons Chopped green onions
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean, then pierce each one a few times with a fork. Rub them with 1 tablespoon of olive oil and sprinkle with a pinch of salt.
Place the potatoes on a baking sheet and bake for 45 minutes to 1 hour, or until they are tender and can be easily pierced with a fork. Remove from the oven and set aside to cool slightly.
While the potatoes are baking, prepare the grilled vegetable filling. Heat a grill pan over medium-high heat. Toss the diced red bell pepper, zucchini, red onion, and corn kernels with the remaining 2 tablespoons of olive oil, garlic powder, smoked paprika, and a pinch of salt and pepper.
Grill the veggies on the pan until they are tender and slightly charred, about 5-7 minutes. Remove from heat and set aside.
Once the baked potatoes are cool enough to handle, slice each potato in half lengthwise. Use a spoon to carefully scoop out the flesh, leaving a thin layer (about 1/4 inch) of potato attached to the skin. Reserve the scooped-out potato flesh for another use (like mashed potatoes).
Brush the inside of each potato skin with a little olive oil and place them on a baking sheet. Return to the oven and bake for 10 minutes at 400°F (200°C) to crisp up.
Remove the crispy potato skins from the oven and evenly divide the grilled vegetables among them. Sprinkle the shredded cheddar cheese over the top of each filled potato skin.
Return the stuffed potato skins to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Top each potato skin with a dollop of sour cream, a sprinkle of chopped parsley, and green onions.
Serve warm and enjoy!
Nutrition Facts
Calories |
2539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 5243 mg | 228% | |
| Total Carbohydrate | 344.5 g | 125% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 55.0 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1272 mg | 98% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 8294 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
