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

Lorrie Hulston Corvin
Recipe by Cooking Light October 2006

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Recipe Summary

Yield:
6 servings (serving size: 1 stuffed potato)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

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.
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