Baked Potatoes with Corn and Crema Mexicana

This was supposed to be our side dish. Unfortunately neither of us pulled out chicken for the main dish. So this became the main dish, with salad as a side. We added some avocado since it was part of the main.

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 5.1g

Cooking Light, OCTOBER 2006