Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Russet potatoes -pepper
3/4 c Diced, seeded, firm, ripe 1 tb Chopped fresh cilantro
-tomatoes 1 tb Fresh lime juice
1/2 c Fresh corn kernels 1 ts Seeded, finely chopped
1/4 c Rinsed, drained canned -jalapeno or other pepper
-black beans pn Salt, or to taste
2 tb Finely chopped cucumber 1 ts Olive oil
2 tb Thinly sliced scallion 2 tb Shredded part-time
2 tb Olive oil -mozzarella or reduced-fat
1 tb Finely chopped green bell -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 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 immediatelty.

Nutritional analysis per serving: 180 calories; 9 grams total fat; 4
grams protein; 23 grams carbohydrates; 2 milligrams cholesterol; 105
milligrams sodium.

Browse by categories