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

1. Bake potatoes at 400 for an hour.

2. 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.

3. 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.

4. Spoon salsa into skins and sprinkle cheese on top. Return to broiler until cheese has melted.

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