Recipe - Potato Skins With Salsa And Cheese

2 lg Russet potatoes
Three fourths cup Diced, seeded, firm, ripe
tomatoes
One half cup Fresh corn kernels
One fourth cup Rinsed, drained canned
black beans
2 tablespoon Finely chopped cucumber
2 tablespoon Thinly cut or sliced up scallion
2 tablespoon 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
pn Salt, or to taste
1 teaspoon Olive oil
2 tablespoon Shredded parttime
mozzarella or reducedfat
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 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 34" 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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip