Spicy BBQ Beef Kebobs & Southwest Potato Skins
Prep time: 10min
Total time: 30min
Serves: 4
Southwest Potato Skins:
1 lb
2 baking potatoes
500 g
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
2
green onions, chopped
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 kebobs
Per serving: 1 kebob, 1 potato skin
calories
610
fat
30 g
saturated fat
13 g
carbs
49 g
sugar
17 g
protein
35 g
cholestrol
115 mg
fibre
5 g
sodium
890 mg
Directions
-
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.)
-
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.
-
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. Serve with Southwest Potato Skins.
Tip
Freeze scooped-out potato and add to soups.
