Baked Potatoes with Corn and Crema Mexicana

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

Preparation

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.