Potato Skins With Salsa And Cheese

Apart from our union with Christ every effort to imitate Christ, no matter how noble and inspired at the outset, inevitably leads to legalism and spiritual defeat. But once you understand the doctrine of union with Christ, you see that God doesn’t ask us to attain to what we’re not. He only calls us to accomplish what already is. The pursuit of holiness is not a quixotic effort to do just what Jesus did. It’s the fight to live out the life that has already been made alive in Christ.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Cheese, Potatoes	4	Servings

INGREDIENTS

2		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	T	Finely chopped cucumber
2	T	Thinly sliced scallion
2	T	Olive oil
1	T	Finely chopped green bell
		pepper
1	T	Chopped fresh cilantro
1	T	Fresh lime juice
1	t	Seeded, finely chopped
		jalapeno or other pepper
	pn	Salt, or to taste
1	t	Olive oil
2	T	Shredded part-time
		mozzarella or reduced-fat
		Monterey Jack cheese

INSTRUCTIONS

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.  From Tuscon area newspapers, 1994, 3rd quarter,
courtest Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

A Message from our Provider:

“You’ve achieved nothing until you find God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 359 Calories From Fat: 78 Total Fat: 8.8g Cholesterol: 0mg Sodium: 278.9mg Potassium: 1297.7mg Carbohydrates: 59.6g Fiber: 12.3g Sugar: 3.8g Protein: 12.7g