Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Russet potatoes (large)

  2. 3/4 cup 109g / 3.8oz Diced - seeded, firm, ripe

  3. 1/2 cup 31g / 1.1oz Fresh corn kernels

  4. 1/4 cup 59ml Rinsed - drained canned Beans

  5. 2 tablespoons 30ml Finely chopped cucumber

  6. 2 tablespoons 30ml Thinly sliced scallion

  7. 2 tablespoons 30ml Olive oil

  8. 1 tablespoon 15ml Finely chopped green bell - pepper

  9. 1 tablespoon 15ml Chopped fresh cilantro

  10. 1 tablespoon 15ml Fresh lime juice

  11. 1 teaspoon 5ml Seeded - finely chopped OR other pepper

  12. 1 Salt - or to taste

  13. 1 teaspoon 5ml Olive oil

  14. 2 tablespoons 30ml Shredded mozzarella or monterey jack cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


Send feedback