Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         russet potatoes
     3/4  cup           diced -- seeded, firm, ripe
     1/2  cup           fresh corn kernels
     1/4  cup           beans -- rinsed, drained
                        canned
   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
                        OR other pepper
   1      pinch         salt, or to taste
   1      teaspoon      olive oil
   2      tablespoons   shredded mozzarella

Preparation:

Preheat oven to 400F. 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"-1/4" 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 immediately.