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Pierce potato with fork a few times before cooking in microwave on
high power for about 7 minutes (medium) to 10 minutes (large).
Cook until fork tender and done; don't overcook because potato will
be broiled briefly. I micro 1 potato for 7- 10 minutes, and 2
potatoes for about 10-13 minutes. This varies by potato size and
micro strength. Alternatively, roast potatoes in a 375F oven for
about 45 minutes, or until fork tender and done.
While potato is in micro, preheat oven to broiler setting.
Remove potato from micro and slice in half lengthwise on a cutting
board.
Hollow out a center column of each half with a spoon. I don't
remove any flesh, but just redistribute it so the center column is a
bit shallower to make room for the filling, and there's more flesh
built up around the edges.
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Place the halves on a non-stick baking sheet.
Evenly divide the corn and bean salsa between each potato half.
Optionally add salt and pepper to taste
Evenly top each potato half with cheese.
Broil for about 3 minutes, or just until cheese begins to melt and is
bubbly. Keep a very close eye on them so they don't burn. Remove
from oven and set aside to cool momentarily. While potatoes cool,
make the avocado crema.
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