Potato Skins With Salsa And Cheese

Course : Beans
Serves: 4
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Ingredients:

2 large russet potatoes
3/4 cup diced -- seeded, firm, ripe
1/2 cup fresh corn kernels
1/4 cup beans -- rinsed, drained
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 red peppers
1 dash salt, or to taste
1 teaspoon olive oil
2 tablespoons shredded mozzarella
 

Preparation / Directions:

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.


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