- 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
Method
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
