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.
Recipe by Cooking Light October 2006
240 calories; calories from fat 14%; fat 3.8g; saturated fat 2g; mono fat 1.1g; poly fat 0.4g; protein 6.4g; carbohydrates 47.1g; fiber 5.1g; cholesterol 6.3mg; iron 2.5mg; sodium 267mg; calcium 56mg.