Makes 12 servings (36 potato skins)
1 1⁄2 lb baby potatoes (skins on; about 18)
4 (4 oz., 113g) Libby’s® Whole Kernel Sweet Corn Vegetable Cups (or 1 15 oz., 425g can)
1 1⁄4 c shredded colby jack or pepper jack cheese
1⁄2 c diced red bell pepper (about ½ of large pepper)
1⁄4 c plain nonfat Greek yogurt
2 tablespoons diced jalapeño (seeds and membrane removed)
1⁄4 black pepper
1 fresh chives (finely chopped)
Scrub potatoes. You can cook potatoes on the stove or in the microwave:
- Microwave method: Pierce each potato and place in a microwave sate bowl (do this in two batches.) Microwave on HIGH for 5 minutes, flipping potatoes over halfway through cooking process.
- Boiling method: Place potatoes in a large pot and cover with two inches of water. Bring to a boil. Boil for 8-10 minutes or until potatoes feel soft when pierced with a fork.
Let potatoes cool 5 minutes. Cut each potato in half and scoop out flesh, leaving a ¼-inch shell. Place potato pulp in mixing bowl.
Turn on broiler. Place potato skins, cut sides down, on a baking sheet coated with cooking spray or aluminum foil. Spray potatoes with cooking spray. Place under broil for 2- 3 minutes (until skins are crisp), then remove from oven.
While potatoes are in the oven, place corn in a bowl and microwave for 1 minute. Drain and add to potato pulp. Add in 1 cup shredded cheese, red pepper, Greek yogurt and jalapeño. Mix well.
Flip over potato skins (using a spoon if skins are too hot to touch). Sprinkle with black pepper. Scoop about 2 teaspoons of potato mixture into each potato skin. Top each skin with remaining ¼ cup shredded cheese and place back in oven (broiler setting.) Broil 1 minute or until the cheese is melted. Remove from the oven and sprinkle with chives. Serve immediately.
Note: You will have about 1 cup of potato filling leftover. Use as a topping over four russet baked potatoes or make a potato frittata:
Add one beaten egg to potato mixture and spoon into a greased 9-inch pie plate. Bake at 350 degrees Fahrenheit for 30 minutes or until cooked through. Cut and serve.