Potato Skins with Salsa and Cheese
2 lg Russet potatoes 3/4 c Diced, seeded, firm, ripe -tomatoes 1/2 c Fresh corn kernels 1/4 c Rinsed, drained canned -black beans 2 tb Finely chopped cucumber 2 tb Thinly sliced sc...
Ingredients
- 2lg russet potatoes
- 3/4c diced, seeded, firm, ripe
- 1/4c rinsed, drained canned
- 2tb thinly sliced scallion
- 2tb olive oil
- 1tb finely chopped green bell
- 1tb fresh lime juice
- 1ts seeded, finely chopped
Directions
- 1
2 lg Russet potatoes 3/4 c Diced, seeded, firm, ripe -tomatoes 1/2 c Fresh corn kernels 1/4 c Rinsed, drained canned -black beans 2 tb Finel
- 2
Wash the potatoes thoroughly
- 3
pierce with the tip of a knife and bake directly on the oven rack until tender, about 45 minutes
- 4
Meanwhile, make the salsa: In a bowl, combine the tomato, corn, black beans, cucumber, scallion, 2 tablespoon olive oil, green pepper, cilan
- 5
add salt to taste
- 6
Halve the potatoes lengthwise and, using a teaspoon, carefully remove all but 1/8"-1/4" of the potato, leaving the skin intact
- 7
Reserve the insides of the potatoes for another use
- 8
Brush the inside of the potato shells lightly with the 1 teaspoon olive oil