Directions:
- Preheat oven to 375.
- Pierce potatoes with a fork, and bake at for 1 hour or until tender. Cool slightly.
- Toast the cumin seeds in a small skillet over medium heat about 1 minute. Combine with next six ingredients (through garlic) in a medium bowl; stir well.
- Split potatoes lengthwise. Spoon about 1/4 cup corn mixture into each potato and top with 1 tablespoon crema mexicana.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.88 Kcal (875 kJ) | ||
| Calories from fat | 6.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.72g | 1% | |
|---|---|---|---|
| Cholesterol | 6.07mg | 2% | |
| Sodium | 139.55mg | 6% | |
| Potassium | 57.98mg | 1% | |
| Total Carbs | 46.4g | 15% | |
| Sugars | 3.31g | 13% | |
| Dietary Fiber | 5.14g | 21% | |
| Protein | 5.1g | 10% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 0.3mg | 2% | |
| Calcium | 85.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 81.49 Kcal (341 kJ) | ||
| Calories from fat | 2.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.28g | 1% | |
|---|---|---|---|
| Cholesterol | 2.37mg | 2% | |
| Sodium | 54.44mg | 6% | |
| Potassium | 22.62mg | 1% | |
| Total Carbs | 18.1g | 15% | |
| Sugars | 1.29g | 13% | |
| Dietary Fiber | 2g | 21% | |
| Protein | 1.99g | 10% | |
| Vitamin C | 2.8mg | 12% | |
| Iron | 0.1mg | 2% | |
| Calcium | 33.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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