8 cups mixed salad greens tossed with 1/3 cup raspberry vinaigrette
Instructions
Trim a small slice from both ends of each potatoe to allow them to stand upright. Cook potatoes in microwave on high until fork-tender, about 8 minutes. Cool until easy to handle. Slice potatoes in half crosswise.
Hollow out potatoes, leaving 1/2 inch thick shell. Mash potato; fold in corn, beans, red peppers, ranch, green onions, chili peppers. Spoon filling into potato shells.
Preheat BBQ to medium-low and oil grill. Cook potatoes with lid down for 10 minutes. Sprinkle with cheese and cook until cheese melts and potatoes are warm (3-4 minutes). Sprinkle with chives and serve with tossed salad.
Originally Submitted
3/26/2009
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