Anyway, it was very easy, and it was flavorful. I would definitely have this again.
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)
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.
CALORIES 240 (14% from fat); FAT 3.8g (sat 2g,mono 1.1g,poly 0.4g); IRON 2.5mg; CHOLESTEROL 6.3mg; CALCIUM 56mg; CARBOHYDRATE 47.1g; SODIUM 267mg; PROTEIN 6.4g; FIBER 5.1gCooking Light, OCTOBER 2006
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