Potato Skins With Salsa & Cheese

Recipe Ingredients

2 cups	474ml	Russet potatoes (large)
3/4 cup	109g / 3.8oz	Diced - seeded, firm, ripe
1/2 cup	31g / 1.1oz	Fresh corn kernels
1/4 cup	59ml	Rinsed - drained canned
		Beans
2 tablespoons	30ml	Finely chopped cucumber
2 tablespoons	30ml	Thinly sliced scallion
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Finely chopped green bell - pepper
1 tablespoon	15ml	Chopped fresh cilantro
1 tablespoon	15ml	Fresh lime juice
1 teaspoon	5ml	Seeded - finely chopped
		OR other pepper
1		Salt - or to taste
1 teaspoon	5ml	Olive oil
2 tablespoons	30ml	Shredded mozzarella or monterey jack cheese

Recipe Instructions

Preheat oven to 400F. 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 immediately.

Source:
Carol Miller-Tutzauer

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