Southwestern Stuffed Potatoes

Ingredients

• 2 medium potatoes (each about 5 x 2½ inches)
• 1 cup cooked black beans (or any type), drained and rinsed
• ¾ cup salsa
• 1 cup corn (canned and drained, frozen or fresh cooked)
• ½ cup shredded cheese (try cheddar, pepper jack)

Directions

1. Scrub the potatoes well. Poke each with a fork 2 or 3 times. Microwave on high for 5 minutes, turn potatoes over, and microwave another 3 to 5 minutes, or until easily pierced with a fork. Set aside.
2. In a microwave-safe bowl, combine the beans, salsa and corn. Cover and cook on high for 2 to 3 minutes, stirring halfway though cooking time, until heated through.
3. Cut the potatoes lengthwise and flatten them with a fork. Divide the bean mixture among the halves. Sprinkle with cheese and serve.