Potato Skins with Salsa & Cheese
Yield
4 servingsPrep
25 minCook
50 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
potatoes
russet, large |
|
| ¾ | cup |
tomatoes
diced, seeded, firm, ripe |
|
| ½ | cup |
corn
fresh |
|
| ¼ | cup |
black beans
drained, rinsed |
|
| 2 | tablespoons |
cucumbers
finely chopped |
|
| 2 | tablespoons |
scallions, spring or green onions
thinly sliced |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
green bell peppers
finely chopped |
|
| 1 | tablespoon |
cilantro
fresh, chopped |
|
| 1 | tablespoon |
lime juice
|
|
| 1 | teaspoon |
jalapeño pepper
seeded, finely chopped (or other hot pepper) |
|
| 1 | pinch |
salt
or to taste |
*
|
| 1 | teaspoon |
olive oil
|
|
| 2 | tablespoons |
mozzarella cheese
part-time, or reduced fat Montery Jack Cheese |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
potatoes
russet, large |
|
| 177 | ml |
tomatoes
diced, seeded, firm, ripe |
|
| 118 | ml |
corn
fresh |
|
| 59 | ml |
black beans
drained, rinsed |
|
| 3E+1 | ml |
cucumbers
finely chopped |
|
| 3E+1 | ml |
scallions, spring or green onions
thinly sliced |
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
green bell peppers
finely chopped |
|
| 15 | ml |
cilantro
fresh, chopped |
|
| 15 | ml |
lime juice
|
|
| 5 | ml |
jalapeño pepper
seeded, finely chopped (or other hot pepper) |
|
| 1 | pinch |
salt
or to taste |
*
|
| 5 | ml |
olive oil
|
|
| 3E+1 | ml |
mozzarella cheese
part-time, or reduced fat Montery Jack Cheese |
*
|
Directions
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"-¼ 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" 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.
