Potato skins with salsa & cheese

Yield: 4 Servings

Measure Ingredient
2 larges Russet potatoes
¾ cup Diced, seeded, firm, ripe tomatoes
½ cup Fresh corn kernels
¼ cup Rinsed, drained canned black beans
2 tablespoons Finely chopped 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 pepper
pinch Salt, or to taste
1 teaspoon Olive oil
2 tablespoons Shredded part-time mozzarella or reduced-fat Monterey Jack cheese

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" 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.

Nutritional analysis per serving: 180 calories; 9 grams total fat; 4 grams protein; 23 grams carbohydrates; 2 milligrams cholesterol; 105 milligrams sodium.

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