Cheesy Potato Skins With Tomato Salsa

• 2 lbs potatoes, scrubbed, unpeeled
• 1 medium zucchini, coarsely chopped
• 1 medium carrot, coarsely chopped
• 1 small red pepper, seeded and coarsely chopped
• 3/4 cup grated low fat Cheddar cheese
• None None Low fat sour cream, to serve
• None None FOR THE TOMATO SALSA
• 4 oz grape tomatoes, halved
• 4 oz cherry tomatoes, quartered
• 1 None green onion, thinly sliced
• 1 tbsp lemon juice
• 1 tbsp chopped cilantro

1. Preheat the oven to 400u0b0F. Pierce potatoes all over with a fork. Place on a baking pan. Bake for 1 hour or until tender. Cool slightly. Cut potatoes in half lengthwise. Using a spoon, scoop out most of the flesh, leaving a shell about 1/2 inch thick. Cut each half into 3 wedges.
2. Arrange wedges on a baking pan; spray with no stick cooking spray. Place remaining vegetables on a separate baking pan; spray with no stick cooking spray. Bake potatoes and vegetables for 20-30 mins or until potatoes are golden brown and vegetables are tender.
3. Meanwhile for the tomato salsa, combine all ingredients in a small bowl.
4. Top potato skins with roasted vegetables and cheese. Bake for 5 mins or until cheese melts. Serve topped with sour cream and tomato salsa.

potatoes, zucchini, carrot, red pepper, cheddar cheese, sour cream, tomato salsa, grape tomatoes, cherry tomatoes, green onion, lemon juice, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/23592 (may not work)