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.

Yield: 6 servings (serving size: 1 stuffed potato)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 14%
  • Fat: 3.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.4g
  • Carbohydrate: 47.1g
  • Fiber: 5.1g
  • Cholesterol: 6.3mg
  • Iron: 2.5mg
  • Sodium: 267mg
  • Calcium: 56mg

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.
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