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