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
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