Cheesy Potato Skins With Tomato Salsa - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 400\u00b0F. 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.
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.
Meanwhile for the tomato salsa, combine all ingredients in a small bowl.
Top potato skins with roasted vegetables and cheese. Bake for 5 mins or until cheese melts. Serve topped with sour cream and tomato salsa.