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Baked Potatoes with Corn and Crema Mexicana

Yield 6 servings (serving size: 1 stuffed potato)
Look for crema Mexicana--similar in taste and consistency to crème fraîche--in the ethnic section of your grocery. Or substitute sour cream.

Ingredients

  • 6 medium baking potatoes (about 3 pounds)
  • 1 teaspoon cumin seeds
  • 1/4 cup finely chopped jalapeño pepper
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 (15.25-ounce) can whole-kernel corn, drained
  • 1 garlic clove, minced
  • 6 tablespoons crema Mexicana

Nutrition Information

  • calories 240
  • caloriesfromfat 14 %
  • fat 3.8 g
  • satfat 2 g
  • monofat 1.1 g
  • polyfat 0.4 g
  • protein 6.4 g
  • carbohydrate 47.1 g
  • fiber 5.1 g
  • cholesterol 6.3 mg
  • iron 2.5 mg
  • sodium 267 mg
  • calcium 56 mg

How to Make It

  1. Preheat oven to 375°.

  2. Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.

  3. Cook cumin seeds in a small skillet over medium heat 1 minute or until toasted. Combine cumin seeds and next 6 ingredients (through garlic) in a medium bowl; stir well.

  4. Split potatoes lengthwise, cutting to, but not through, other side. Spoon 1/4 cup corn mixture into each potato. Top each serving with 1 tablespoon crema Mexicana.