Recipe: Spud Skins with Bean Salsa

16 oz can black beans, rinsed and drained
4 large bakcing poated, pricked with a fork
11 oz can corn with peppers, drained
1 cup salsa
1 cup shredded reduced-fat cheddar or monterey jack cheese

Preheat the oven to 375. Nuke the potatoes for 15 minutes. Let 'em cool, to avoid a trip to the burn unit. Mix the beans, corn, and salsa in a bowl. Cut the spuds in half lengthwise (they're cool now, right?) and scoop out the innards. Coat the skins with cooking spray. Bake, skin-side-down, for 15 minutes. Slop an equal amount of the bean salsa and cheese onto each. Bake for another 10 minutes, or until heated through.

Makes 8.
Calories: 219
Fat: 3
Carbs: 41