This recipe featured several garden-fresh ingredients, but it is a perfect choice for a Frugal Friday, because it can be adapted to whatever ingredients you have on hand. I usually always have potatoes, and frozen corn (but today I had a single leftover ear of fresh corn). I really love this meal, as I used the separate parts of the baked potato for two different dishes, which I tied together with an avocado aoili (which took care of an avocado in my fridge that was at the ‘use me now!’ stage). This meal was so fresh tasting and quick to make! I think I will be using many variations of this dish for many Frugal Fridays to come.
Potato Skins and Corn Salsa
- baked potatoes, split in half, most of insides scooped out
- Salsa: made from grilled corn, 1 large Heirloom tomato, diced shallot, 1/2 red bell pepper, 1 jalapeno, several tbs cilantro, olive oil, fresh lime juice
I lightly oiled the potato skin, to keep it from drying out. I filled each half with the salsa, and crumbled some bacon in, as well, that I had left over in the fridge. I then topped each potato half with some shredded Mexican blend cheese (I also had on hand). I then put the skins back in a 450 degree oven, until the cheese melted.
Meanwhile, I oiled a small baking sheet and “smashed” the insides of the baked potatoes into two serving patties, oiled and seasoned the tops and put them in the oven to crisp up, about 20 minutes.
To serve: I topped the potato with an Avocado Aoili:
- 1 large avocado, halved and pitted
- 1 large garlic clove
- juice of one fresh lemon
- 1/4 cup mayonaisse
- salt & pepper to taste
Blend until smooth.