Recipe: Santa Fe Spuds

SANTA FE SPUDS

3 large (about 1 1/2 pounds) russet potatoes
Olive-oil, butter-flavored or regular non-stick cooking spray
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
2 cups frozen salad blend of sweet corn, black beans, red peppers, green peppers and celery (available in frozen-foods section of most supermarkets)
1 green onion, finely chopped
1 cup salsa
1/2 cup light sour cream
1/2 cup shredded Cheddar cheese

Heat oven to 350 degrees F.

Scrub the potatoes thoroughly and pierce with a fork. Bake unpeeled in a microwave oven on high (100 percent) power for 10 minutes. Turn and cook on high power for 10 minutes longer or until the potatoes are soft to the touch. Allow them to cool slightly, or until you can handle them without burning your fingers.

Lightly coat a shallow baking dish with non-stick cooking spray.

Cut the potatoes in half lengthwise. Use a spoon to scoop the pulp from the inside of the halves, leaving a 1/4-inch to 1/2-inch shell of pulp inside the skin. Reserve the pulp. Spray the insides of the potato shells lightly with the non-stick cooking spray.

Bake the shells in the conventional oven for 20-25 minutes, or until lightly browned around the edges and slightly crispy. (You can bake the shells up to two days in advance, refrigerate them and fill before serving.)

Combine the reserved potato pulp in a large mixing bowl with the salt, thyme, frozen corn-black bean salad blend, green onion, salsa and sour cream. Stir to blend ingredients.

Mound the potato-vegetable mixture in the prepared potato shells and top each shell with shredded cheese.

Bake for 20-25 minutes in the conventional oven or until the cheese is melted and the filling is hot. Serve hot or warm.

Makes 6 servings