Potato Skins with Salsa and Cheese
| Yield: | 4 Servings |
| Categories: | Cheese, Potatoes |
| 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 |
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