Grilled Stuffed Potatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 196.6
- Total Fat: 2.2 g
- Cholesterol: 6.4 mg
- Sodium: 72.9 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 5.2 g
- Protein: 5.8 g
View full nutritional breakdown of Grilled Stuffed Potatoes calories by ingredient
Introduction
Looking for a side dish to do on the grill, with ingredients I already have on hand. I found this at GrilledVegetableRecipe.com and lightened it up with low fat sour cream and mozzerella. Looking for a side dish to do on the grill, with ingredients I already have on hand. I found this at GrilledVegetableRecipe.com and lightened it up with low fat sour cream and mozzerella.Number of Servings: 4
Ingredients
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4 medium potatoes
2 Tbsp tomato sauce
1 Tbsp mozzarella cheese
1/4 onion, grated
1 tsp ground oregano
3 tbsp low fat sour cream
1 tsp lemon juice
1/2 tsp curry powder
Directions
Wash the potatoes and pierce the skins a few times with a knife. Place them on paper towels and microwave for 10 minutes on high power or until they are soft.
Preheat the grill to medium.
Cut eight squares of 12 inches each from heavy-duty aluminum foil.
Slice each potato in half and scoop out some of the flesh to make a narrow boat shape. Keep the scooped out flesh!
Put one potato half on each foil square.
Combine the tomato puree, oregano, grated cheese, and grated onion in one bowl, and the lemon juice, sour cream, curry powder and salt in another to make the fillings.
Divide the reserved potato mixture between the two fillings and mash everything together well.
Place the tomato mixture in 4 of the potato halves and the curry filling in the other 4 halves.
Bring up the top and bottom edges of the foil to stop the filling falling out but leaving a bit of space for steam to escape during cooking.
Grill for 20 minutes over indirect heat or until everything is, hot. Serve immediately.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LEAKAY59.
Preheat the grill to medium.
Cut eight squares of 12 inches each from heavy-duty aluminum foil.
Slice each potato in half and scoop out some of the flesh to make a narrow boat shape. Keep the scooped out flesh!
Put one potato half on each foil square.
Combine the tomato puree, oregano, grated cheese, and grated onion in one bowl, and the lemon juice, sour cream, curry powder and salt in another to make the fillings.
Divide the reserved potato mixture between the two fillings and mash everything together well.
Place the tomato mixture in 4 of the potato halves and the curry filling in the other 4 halves.
Bring up the top and bottom edges of the foil to stop the filling falling out but leaving a bit of space for steam to escape during cooking.
Grill for 20 minutes over indirect heat or until everything is, hot. Serve immediately.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LEAKAY59.