MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Potatoes, Cheese/eggs
       Yield: 4 servings
    2.00 lg Russet potatoes
    0.75 c  Diced, seeded, firm, ripe
    0.50 c  Fresh corn kernels
    0.25 c  Rinsed, drained canned
            -black beans
    2.00 tb Finely chopped cucumber
    2.00 tb Thinly sliced scallion
    2.00 tb Olive oil
    1.00 tb Finely chopped green bell
    1.00 tb Chopped fresh cilantro
    1.00 tb Fresh lime juice
    1.00 ts Seeded, finely chopped
            -jalapeno or other pepper
         pn Salt, or to taste
    1.00 ts Olive oil
    2.00 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.