Grilled Potato “Skins” contain: 1 starch / 1 protein / 1 vegetable

Yields1 Serving

Ingredients:
 ½ Potato
 6 oz 1% Cottage Cheese or Plain Greek Yogurt
 5 Small Green Onions
 ¼ tsp Cumin
 ¼ tsp Chili powder
 ¼ tsp Morton Lite Salt
 ¼ tsp Black pepper
 Cooking Spray

Directions:
1

In a food processor, combine cottage cheese or yogurt with green onions and blend until smooth. Season with MLS and black pepper to taste. Place in fridge until ready to use.

2

Mix together the cumin, chili powder, salt, and pepper in a small bowl and set aside.

3

Cut potato into wedges about 1 inch thick.

4

Prepare grill.

5

Spray wedges with cooking spray and cook over direct heat until browned and crisp on both sides, about 2 to 3 minutes per side.

6

Move the potatoes to a cooler part of the grill to continue cooking over indirect heat. Cover and continue to grill until cooked through, about 5 to 10 minutes longer.

7

Remove the potatoes from the grill to a large bowl. Sprinkle with the spice mixture and toss to coat. Serve immediately, using the onion mixture to dip.

Ingredients

Ingredients:
 ½ Potato
 6 oz 1% Cottage Cheese or Plain Greek Yogurt
 5 Small Green Onions
 ¼ tsp Cumin
 ¼ tsp Chili powder
 ¼ tsp Morton Lite Salt
 ¼ tsp Black pepper
 Cooking Spray

Directions

Directions:
1

In a food processor, combine cottage cheese or yogurt with green onions and blend until smooth. Season with MLS and black pepper to taste. Place in fridge until ready to use.

2

Mix together the cumin, chili powder, salt, and pepper in a small bowl and set aside.

3

Cut potato into wedges about 1 inch thick.

4

Prepare grill.

5

Spray wedges with cooking spray and cook over direct heat until browned and crisp on both sides, about 2 to 3 minutes per side.

6

Move the potatoes to a cooler part of the grill to continue cooking over indirect heat. Cover and continue to grill until cooked through, about 5 to 10 minutes longer.

7

Remove the potatoes from the grill to a large bowl. Sprinkle with the spice mixture and toss to coat. Serve immediately, using the onion mixture to dip.

Grilled Potato “Skins”