Spicy grilled potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 medium russet potatoes, diced with skin on2 jalapeno peppers, sliced1 Tablespoon olive oil1/2 cup 2% shredded cheesecooking sprayOptional- 1 dollop fat free sour cream and 1 tablespoon bacon bits
Start the grill on medium/high heat.
In an aluminum pan or a double layer of aluminum foil, spray bottom with cooking spray. Place diced potatoes and peppers in aluminum pan or foil. Drizzle olive oil over potatoes and peppers. Cover mixture with foil and let cook on the grill until tender (approximately 30-45 minutes), tossing/stirring mixture every so often to prevent sticking.
Just before serving, top with cheese and allow to melt.
If you are short on time, pre-cook potatoes in microwave until they are almost cooked through (about 5 minutes). Then throw on the grill for 10 or so minutes to soften peppers. When doing this, you can also cut down on the amount of oil used.
Number of Servings: 4
Recipe submitted by SparkPeople user RIVERLESS.
In an aluminum pan or a double layer of aluminum foil, spray bottom with cooking spray. Place diced potatoes and peppers in aluminum pan or foil. Drizzle olive oil over potatoes and peppers. Cover mixture with foil and let cook on the grill until tender (approximately 30-45 minutes), tossing/stirring mixture every so often to prevent sticking.
Just before serving, top with cheese and allow to melt.
If you are short on time, pre-cook potatoes in microwave until they are almost cooked through (about 5 minutes). Then throw on the grill for 10 or so minutes to soften peppers. When doing this, you can also cut down on the amount of oil used.
Number of Servings: 4
Recipe submitted by SparkPeople user RIVERLESS.
Nutritional Info Amount Per Serving
- Calories: 235.9
- Total Fat: 6.1 g
- Cholesterol: 7.5 mg
- Sodium: 132.9 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 4.9 g
- Protein: 7.9 g
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