Baked Potatoes with Corn and Crema Mexicana

Look for crema Mexicana--similar in taste and consistency to crème fraîche--in the ethnic section of your grocery. Or substitute sour cream.


6 servings (serving size: 1 stuffed potato)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 375°.

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

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.

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.