Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 large russet potatoes

  3. 3/4 cup diced -- seeded, firm, ripe

  4. 1/2 cup fresh corn kernels

  5. 1/4 cup beans -- rinsed, drained

  6. canned 2 tablespoons finely chopped cucumber

  7. 2 tablespoons thinly sliced scallion

  8. 2 tablespoons olive oil

  9. 1 tablespoon finely chopped green bell -- pepper

  10. 1 tablespoon chopped fresh cilantro

  11. 1 tablespoon fresh lime juice

  12. 1 teaspoon seeded -- finely chopped OR other pepper

  13. 1 pinch salt, or to taste

  14. 1 teaspoon olive oil

  15. 2 tablespoons shredded mozzarella

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400F.

  2. 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.

  3. 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.

  4. 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.

  5. Preheat the broiler.

  6. 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.

  7. 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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