Potato skins with salsa & cheese

Yield: 4 Servings

Ingredients:

2 lg Russet potatoes
3/4 c Diced

Instructions:

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.