Recipe: Potato Skins with Salsa and Cheese (with black beans and corn)

POTATO SKINS WITH SALSA AND CHEESE

2 large russet potatoes
3/4 cup diced, seeded, firm, ripe tomatoes
1/2 cup fresh corn kernels
1/4 cup rinsed, drained canned black beans
2 tbsp finely chopped cucumber
2 tbsp thinly sliced scallion
2 tbsp olive oil
1 tbsp finely chopped green bell pepper
1 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
1 tsp seeded, finely chopped jalapeno or other pepper
Pinch salt, or to taste
1 tsp olive oil
2 tbsp 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 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-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 3-4-inches 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 immediatelty.

Makes 4 servings