Spicy BBQ Beef Kabobs & Southwest Potato Skins
Prep Time
Makes
Cooking Mode
Southwest Potato Skins:
2 baking potatoes (about 1 lb/500 g)
½ tsp salt
¼ tsp pepper
2 chopped green onions
1 tomato, finely diced
⅔ cup frozen corn, thawed
1 cup shredded Monterey Jack cheese
Spicy Barbecue Beef Kabobs:
½ cup Sensations by Compliments No Limits BBQ Sauce
½ tsp ground chipotle chili pepper
4 store-made beef & vegetable kabobs
Southwest Potato Skins:
2 baking potatoes (about 1 lb/500 g)
½ tsp salt
¼ tsp pepper
2 chopped green onions
1 tomato, finely diced
⅔ cup frozen corn, thawed
1 cup shredded Monterey Jack cheese
Spicy Barbecue Beef Kabobs:
½ cup Sensations by Compliments No Limits BBQ Sauce
½ tsp ground chipotle chili pepper
4 store-made beef & vegetable kabobs
Directions
1Scrub 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.)
2Season 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.
3Meanwhile, 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.
4Serve with Southwest Potato Skins.
Tips
1
Freeze scooped-out potato and add to soups.
Disclaimer
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Personal Note
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