Go Back Email Link
–+ servings
Skewers with roasted baby potatoes, cherry tomatoes, mozzarella, fresh basil, and balsamic glaze arranged on a white plate.
Print Recipe
No ratings yet

Grilled Ranch Potato Caprese Skewers

Grilled Ranch Potato Caprese Skewers combine The Little Potato Company Homestyle Ranch Kit with juicy cherry tomatoes, creamy mozzarella, fresh basil, and balsamic glaze for an easy summer appetizer or side.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Side Dish
Cuisine: American, Italian-Inspired
Diet: Gluten Free, Vegetarian
Servings: 4 servings
Calories: 207kcal
Author: Kristen Wood

Ingredients

US Customary - Metric

Instructions

  • Prepare the Ranch Potatoes according to package directions and allow them to cool just enough to handle comfortably.
    A plastic container filled with seasoned baby potatoes sits on a wooden surface.
  • Assemble the skewers by threading 1 cherry tomato, 1 potato, 1 mozzarella ball, 1 potato, and 1 cherry tomato onto each skewer. Repeat the pattern until each skewer is full, then repeat with the remaining skewers.
    Four skewers on a white plate, each with cherry tomatoes, baby potatoes, and mozzarella balls, placed on a wooden surface.
  • Lightly brush the assembled skewers with oil.
    Wooden skewers with baby potatoes, cherry tomatoes, and mozzarella balls arranged on a white plate, drizzled with olive oil.
  • Grill over medium heat for 2-4 minutes, turning occasionally, until the tomatoes are lightly blistered and everything is warmed through. Alternatively, cook on a lightly greased grill pan on the stovetop over medium heat.
    Skewers with cherry tomatoes, small potatoes, and mozzarella balls are being grilled on a barbecue.
  • Arrange the skewers on a serving platter. Garnish with fresh basil, and drizzle generously with balsamic glaze just before serving.
    Skewers with cherry tomatoes, baby potatoes, and mozzarella balls, garnished with basil leaves and drizzled with balsamic glaze, served on a white plate.

Video

Notes

For a vegan version, substitute extra-firm tofu cubes for the mozzarella.
If using wooden skewers, soak them in water for at least 20 minutes before grilling.
If you don't have access to ciliegine mozzarella, you can also use mozzarella cut into cubes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on a grill pan or in a low oven until warmed through. While still delicious, the mozzarella won't be quite as soft and creamy after reheating, so these skewers are best enjoyed fresh off the grill!

Nutrition

Serving: 1serving | Calories: 207kcal | Carbohydrates: 8g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 53mg | Potassium: 263mg | Fiber: 1g | Sugar: 4g | Vitamin A: 658IU | Vitamin C: 27mg | Calcium: 218mg | Iron: 1mg
QR Code linking back to recipe