7 medium Yukon Gold potatoes
1 can (14.5 ounces) diced tomatoes with chiles, lime and cilantro, drained
1 can (11 ounces) Mexicorn, drained
½ cup chopped red onion
1 can (15 ounces) no-bean chili
½ cups sliced black olives, optional
1 cup shredded cheddar cheese
Guacamole, optional garnish
Heat oven to 400 degrees.
Scrub potatoes and pierce multiple times with a fork. Put directly on the oven rack and bake 45 minutes or until soft. Allow to cool.
In the meantime, add the tomatoes, Mexicorn, red onion to a medium bowl. Toss to combine well.
In a small sauce pan, heat the chili.
Cut potatoes in half lengthwise and scoop out most of the flesh (reserve for another use, like New York Knishes), leaving a bit around the edges. Transfer potato skins to a baking sheet.
Fill the potato skins with chili, top with salsa, black olives (if using) and cheese. Return to oven for 5 minutes or until cheese is melty. Top each skin with a dollop of guacamole, if desired.
Cook's note: For a vegetarian version, use refried beans instead of chili.
Deborah Pankey, Daily Herald Food Editor