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Baked Potatoes with Avocado, Tomato, and Corn Salsa

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4 Large baking potatoes

2 vine ripened tomatoes, seeded and shopped

½ cup corn (drain if canned, thaw if frozen)

2 scallions, chopped

1 Tablespoon fresh lime juice

½ teaspoon sugar

1 avocado, diced

¼ cup cilantro, chopped

¼ teaspoon salt

1/8 teaspoon pepper

Sour Cream (optional)


Clean, pierce and cook potatoes in microwave until soft.


Meanwhile, mix remaining ingredients except sour cream.


Cut a cross in top of potato. Squeeze potato from bottom to spread open.


Spoon vegetable mixture into center of each potato.


Top with sour cream if desired (bad for diet).


Bacon bits are good too.


Makes 4 servings



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