Potato Skins with Tomato and Corn Salsa
(from angcarrig’s recipe box)
Source: The Vegetarian Cookbook
Prep time: 20 minutes
Cook time: 70 minutes
Serves 8 people
Ingredients
- 4 large baking potatoes
- 1 can corn kernels
- 1 can kidney or pinto beans
- 4 T olive oil
- 1/2 lb tomatoes
- 4 shallots
- 1 red bell pepper
- 2 fresh red chilis
- 2 T cilantro
- 2 T lime juice
- 4 oz cheddar cheese
- salt and pepper
Directions
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Bake potatoes at 400 for an hour.
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Make salsa. Drain corn and beans, rinse well. Put in bowl with oil, tomatoes, shallots, red bell pepper, chili, cilantro, lime juice, salt and pepper. Mix well.
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Preheat broiler to medium. Cut potatoes in half, scoop out flesh, leaving skins intact. Brush insides with oil, then put on baking sheet and broil 5 mintues until crisp.
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Spoon salsa into skins and sprinkle cheese on top. Return to broiler until cheese has melted.