Title: Potato Skins with Salsa and Cheese
Categories: Potatoes, Cheese
Yield: 4 servings
2 lg Russet potatoes
3/4 c Diced, seeded, firm, ripe
-tomatoes
1/2 c Fresh corn kernels
1/4 c Rinsed, drained canned
-black beans
2 T Finely chopped cucumber
2 T Thinly sliced scallion
2 T Olive oil
1 T Finely chopped green bell
-pepper
1 T Chopped fresh cilantro
1 T Fresh lime juice
1 t Seeded, finely chopped
-jalapeno or other pepper
pn Salt, or to taste
1 t Olive oil
2 T Shredded part-time
-mozzarella or reduced-fat
-Monterey Jack cheese
Preheat oven to 400°F. Wash the potatoes thoroughly; pierce with the
tip of a knife and bake directly on the oven rack until tender, about
45 minutes. Let cool.
Meanwhile, make the salsa: In a bowl, combine the tomato, corn, black
beans, cucumber, scallion, 2 tablespoon olive oil, green pepper,
cilantro, lime juice and jalapeno; add salt to taste.
Halve the potatoes lengthwise and, using a teaspoon, carefully remove
all but 1/8"-1/4" of the potato, leaving the skin intact. Reserve the
insides of the potatoes for another use. Brush the inside of the
potato shells lightly with the 1 teaspoon olive oil. Preheat the
broiler. Place the potato skins cut side up on a baking sheet and
broil 3-4" from the flame for 5 minutes. Turn the skins over and
broil on the other side for 1 minute.
Spoon the salsa into the potato skins, dividing it evenly. Sprinkle
with the cheese, dividing it evenly. Broil the skins just until the
cheese is melted. Serve immediatelty.
