2 pounds baby potatoes (about 18)
1 can (15.25 oz.) Libby's Naturals Whole Kernel Sweet Corn, drained
1 1/4 cup shredded colby jack or pepper jack cheese, divided
1/2 diced red bell pepper
1/4 cup plain Greek yogurt
2 tablespoons diced jalepeno
2 tablespoons chopped fresh chives
1. Cook potatoes:
- Microwave method: Pierce each potato and place on microwave safe plate (do this in two batches.) Microwave 5 minutes.
- Boiling method: Place potatoes in large pot and cover with two inches water. Bring to boil. Boil 8-10 minutes or until potatoes feel soft when pierced with fork.
Let potatoes cool 5 minutes. Cut each potato in half and scoop out flesh, leaving a ¼-inch shell. Place potato pulp in mixing bowl. Add corn, 1 cup shredded cheese, peppers, yogurt and jalapeño. Mix well and set aside.
2. Turn on broiler. Place potato skins, cut sides down, on baking sheet coated with cooking spray. Spray potatoes with cooking spray. Place under broiler 2- 3 minutes (until skins are crisp), then remove from oven. Flip potato skins over. Scoop about 2 teaspoons of potato mixture into each skin. Top each with remaining shredded cheese and place back in oven. Broil 1 minute or until cheese is melted. Remove from the oven and sprinkle with chives. Serve immediately.