Potato Skins With Salsa And Cheese

An infinite sin deserves an infinite punishment because it receives its aggravation from the dignity of the person against whom it is committed. So the sufferings of Christ, though finite in regard of His human nature, received an infinite value from the infiniteness of His person, equivalent to the debts of all that come to Him. Sin is finite in regard to this subject, infinite in regard to the great God against whom it is. The sufferings of Christ are infinite in regard of the subject and infinitely please the Governor of the world unto whom the offering is made.

Stephen Charnock

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

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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