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Cover mesquite chips with cold water and soak 20 minutes. Place potatoes on paper towel in microwave oven. Cook at HI power 4 minutes. Rotate potatoes and turn over. Continue cooking at HI until potatoes are almost tender, about 3-4 minutes. Immediately transfer to sink or large bowl of cold water to stop cooking. When potatoes are cool enough to handle, drain and pat dry with paper towels. Cut potatoes in half lengthwise; thread onto skewers. Brush evenly with oil; sprinkle with seasoning blend. Drain mesquite chips; scatter over medium-hot coals. Grill potatoes on covered grill until tender and browned, turning once, about 6-8 minutes. Sprinkle with salt to taste and serve with sour cream, if desired. Makes 12 potato halves or 6 side-dish servings of 1 potato each. | NOTES : 2 grams of fat per potato. Recipe by: July 1996 Vegetarian Times
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|Serving Size: 1 Serving (185g)|
|Recipe Makes: 12|
|Calories from Fat: 5 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 24mg||1 %|
|Potassium 839.5mg||22 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 26.2g|
|Protein 3.5g||5 %|
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Calories per serving: 132
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