Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          cubed peeled baking potato
                        --about 1 1/4 pound
   1      tablespoon    stick margarine
     3/4  cup           frozen whole kernel corn -- thawed
   3      tablespoons   sliced green onions
     1/2  cup           shredded part skim milk mozzarella cheese -- divided
   3      tablespoons   cold water
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
                        nonstick cooking spray
   2      medium        tomatoes
                        --about 1 pound
                        --cut into 1/4 inch thick slices
                        --salsa verde--
   2      6 inch        anaheim chiles -- halved lengthwise
                        --seeded and diced -- (1/3 cup)
     1/3  cup           mashed peeled ripe avocado
   3      tablespoons   minced fresh cilantro
   1 1/2  tablespoons   fresh lime juice
     1/8  teaspoon      salt

Preparation:

1. Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain; return to pan. Mash potato with a fork until smooth; set aside. 2. Melt margarine in a nonstick skillet over medium-high heat. Add corn and onions; saute 2 minutes. Add corn mixture, 2 tablespoons cheese, water, salt, and pepper to potato; stir well. 3. Coat skillet with cooking spray; place over medium heat until hot. Spread potato mixture evenly into skillet; sprinkle with remaining 6 tablespoons cheese. Cover and cook 5 minutes or until cheese melts. 4. Spoon potato mixture onto plates. Serve with tomato slices and Salsa Verde. (serving size:3/4 cup potato mixture, 2 tomato slcies, and 3 tablespoons Salsa Verde ). Salsa Verde: 1. Combine all ingredients in a small bowl; stir well.