Salsa and Cheese Potato Skins


Ingredients

2 large Russet potatoes
3/4 c Diced, seeded, firm; ripe
1/2 c Fresh corn kernels
1/4 c Rinsed; drained canned beans
2 tbs Finely chopped cucumber
2 tbs Thinly sliced scallion
2 tbs Olive oil
1 tbs Finely chopped green bell pepper
1 tbs Chopped fresh cilantro
1 tbs Fresh lime juice
1 ts Hot Pepper; finely chopped
1 pinch salt
1 tsp olive oil
2 tbs mozzarella cheese; shredded
1  Monterey Jack  cheese

Instructions

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 immediately.

Yield: 4 Servings