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Potato Skins With Corn Salsa

User Rating 5 Star Rating (1 Review)


This potato skin recipe was posted on our forum.


  • 2 large baking potatoes
  • 3/4 cup chopped tomatoes
  • 1/2 cup corn kernels, cooked, fresh or frozen
  • 1/3 cup canned black beans, rinsed and drained
  • 2 tablespoons finely chopped cucumber
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped green bell pepper
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon finely chopped jalapeno chile pepper, without seeds
  • pinch salt, or to taste
  • 1 teaspoon olive oil
  • 2 tablespoons shredded Cheddar or Monterey Jack cheese


Preheat oven to 400°. Wash the potatoes; pierce potatoes and bake directly on the oven rack until tender, about 45 minutes. Let potatoes cool.

Make Salsa. In a bowl, combine the chopped tomato, corn kernels, black beans, cucumber, green onion, 2 tablespoon olive oil, green pepper, cilantro, lime juice and jalapeno pepper; add salt to taste.

Halve the potatoes lengthwise; using a teaspoon, carefully remove all but about 1/4-inch 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. Heat broiler. Place the potato skins cut side up on a baking sheet; broil about 3 inches from the heat source for 5 minutes. Turn the potato skins over and broil on the other side for 1 minute.

Spoon the salsa into the potato skins, dividing evenly. Sprinkle with the shredded cheese, dividing it evenly. Broil just until the cheese is melted. Serve immediatelty.
Serves 2 to 4

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User Reviews

Reviews for this section have been closed.

 5 out of 5
So easy and good!, Member edew

This was excellent, especially made with the freshest of ingredients...corn off the cob, really good tomatoes, etc. My husband and I loved it. We didn't include the beans and the jalepenos.

1 out of 2 people found this helpful.

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