Potato Skins with Corn Salsa

• 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 immediately.
Serves 2 to 4