Grilled Vegetable-Stuffed Potatoes – a delicious recipe with baking potatoes, olive oil, Salt, turkey kielbasa, red bell pepper, corn. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat grill to medium-high. Prick potatoes with a fork; rub with oil. Season with salt and pepper. Place on a plate and microwave on high until tender, about 15 minutes. Wrap each in foil and place on an upper rack of grill.
2
Oil grates and add sausage to grill. Cook 5 minutes, turning occasionally, then add bell pepper and corn to grill. Cook, turning periodically, until sausage has browned, pepper is tender and corn is lightly charred, about 10 minutes. Remove sausage and vegetables to a board; let cool slightly. Chop sausage and peppers, strip kernels from corn and mix all together in a bowl.
3
Unwrap potatoes and make a long slit on top of each. Squeeze to open. Fill with sausage mixture. Top with sour cream, sprinkle with chives and serve.
302
kcal
Calories
11
g
Fat
32
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 baking potatoes, 1 tablespoon olive oil, Salt and pepper, 6 1/2 ounces turkey kielbasa, and more.
Yes, Grilled Vegetable-Stuffed Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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