Potato Skins with Salsa & 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 ⅛"-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.