Potato Skins with Tomato and Corn Salsa

Perfect summer dinner meal here! We’re trying to do the eating local thing at our house as much as possible for oh, so many reasons. At this time of year, even with the asparagus and strawberry fields preparing for next year, the bounty of delicious food in our area is simply divine. I wonder how this optimism will hold up during carrot and onion season. *grin*

This recipe is from The Vegetarian Cookbook (the practical guide to preparing and cooking delicious vegetarian meals) edited by Nicola Graimes. I’ve used this cookbook several times and like it for the beautiful pictures and clear directions. So often you have to choose between the quality of those two, but this book has been dependable in both. I selected this recipe for 2 very clear reasons: Potatoes (oh yeah, I am a potato ho!), and “salsa.” Tomato salsa, veggie salsa, pepper salsa, fruit salsa …. everything is better with salsa!!!

While I don’t usually turn on the oven at this time of year, the outside temperature was down to the 80’s this evening, so I did go for the broiler for just a few minutes. Also, the original recipe calls for baked potatoes, and while the skins on baked potatoes are clearly more yumm-a-licious than those from the microwave, there was just no chance that the oven was going to be on in this house for that long!


4 red potatoes

corn kernels from one grilled cob

1 large or 2 medium tomatoes, diced

2 shallots, finely sliced

1/2 red bell pepper, diced

1 red jalapeño, seeded and finely chopped

3 TBS cilantro

olive oil

1 TBS lime juice

cheddar cheese, grated

salt and pepper

lime wedges for garnish


1. Bake or microwave potatoes, slice in half, scoop out most of the flesh. (Sure, you can snack on this while making the dish!)

2. Combine corn, tomatoes, shallots, red bell pepper, chili, cilantro, lime juice, salt and pepper in a bowl. Mix together well.

3. Preheat the broiler.

4. Brush the insides of the potato skins with olive oil and put under the broiler for 3 minutes.

5. Spoon salsa into the potato skins and sprinkle with just a bit of cheese over the top. Return the filled potato skins to the broiler and cook until the cheese has melted, about 2 minutes.

6. Squeeze a little lime juice on top of each potato skin, and serve with an extra wedge of lime.

Side note: for those of you who like to play “What’s different in these 2 pictures?” in the Sunday comics, you may note a missing item in the background of this picture. What is missing?


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