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Potato Skins with Salsa and Cheese




Source of Recipe


Internet


List of Ingredients




2 large russet potatoes

SALSA:
3/4 cup diced, seeded, firm, ripe tomato
1/2 cup fresh corn kernels (cut from cob)
1/4 cup rinsed, drained canned black beans
2 Tablespoons finely chopped seedless or Kirby cucumber
2 Tablespoons thinly sliced scallion
2 Tablespoons olive oil
1 Tablespoon finely chopped green bell pepper
1 Tablespoon chopped fresh cilantro
1 Tablespoon fresh lime juice
1 teaspoon seeded, finely chopped jalapeno or other chili pepper, or to taste
Pinch of salt, or to taste
1 teaspoon olive oil

FOR TOPPING:
2 Tablespoons shredded part-skim mozzarella or reduced-fat Monterey Jack cheese


Recipe



Preheat oven to 400 degrees 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 Tablespoons 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 to 1/4 inch 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 or 4 inches from the heat 5 minutes, watching carefully so they don't burn.

Turn the skins over and broil on the other side for 1 minute. Watch carefully so they don't burn.

Spoon the salsa into the potato skins, dividing it evenly. Sprinkle with the cheese.

Broil the skins just until the cheese is melted. Serve immediately.