Recipe: Potato Skins with Salsa and Cheese

This recipe comes from The Light Touch Cookbook. You can substitute frozen or canned corn for the fresh.

POTATO SKINS WITH SALSA AND CHEESE
Source: The Light Touch Cookbook: All-Time Favorite Recipes Made Healthful & Delicious by Marie Simmons
Makes 4 servings

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

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.