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Prep Time
10 mins
Total Time
20 mins
Makes
4

Ingredients

Southwest Potato Skins:
2
baking potatoes (about 1 lb/500 g)
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
2
chopped green onions
1
tomato, finely diced
2/3 cup
frozen corn, thawed
150 mL
1 cup
shredded Monterey Jack cheese
250 mL
Spicy Barbecue Beef Kabobs:
1/2 cup
Sensations by Compliments No Limits BBQ Sauce
125 mL
1/2 tsp
ground chipotle chili pepper
2 mL
4
store-made beef & vegetable kabobs

Directions

Step 1
Scrub potatoes and prick all over with fork. Microwave on high for about 10 min., or until fork-tender. Cool until comfortable to handle. Cut in half lengthwise. Scoop out flesh, leaving 1/2-in. (1-cm) flesh intact. (Reserve scooped-out flesh for another use.)
Step 2
Season skins with salt and pepper. In bowl, combine green onion, tomato and corn. Divide evenly into potato skins. Top with cheese. Grill, closing barbecue lid when not basting (see step 3), 8 to 10 min. over medium-high heat, or until cheese melts.
Step 3
Meanwhile, mix barbecue sauce with chipotle chili pepper. Place kabobs on the heated grill, turning and basting with the sauce 8 to 10 min., or until cooked through.
Step 4
Serve with Southwest Potato Skins.

Tip

Freeze scooped-out potato and add to soups.

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Nutrition Facts

Nutrition Description:
Per serving: 1 kabob, 1 potato skin
Calories:
610
Fat:
30 g
Saturated Fat:
13 g
Carbs:
49 g
Fibre:
5 g
Sugar:
17 g
Cholesterol:
115 mg
Protein:
35 g
Sodium:
890 mg