Potato skins with salsa & cheese
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Potato skins with salsa & cheese
  Potato    Salsa    Cheese  
Last updated 6/12/2012 1:18:55 AM. Recipe ID 50013. Report a problem with this recipe.
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      Title: Potato skins with salsa & cheese
 Categories: Potatoes, Cheese
      Yield: 4 Servings
 
      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 scallion
      2 tb Olive oil
      1 tb Finely chopped green bell
           -pepper
      1 tb Chopped fresh cilantro
      1 tb Fresh lime juice
      1 ts Seeded, finely chopped
           -jalapeno or other pepper
        pn Salt, or to taste
      1 ts Olive oil
      2 tb Shredded part-time
           -mozzarella or reduced-fat
           -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.
 




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Recipe ID 50013 (Apr 03, 2005)

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