Baked Potatoes With Corn and Crema Mexicana |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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If you can't find crema mexicana, use sour cream. Ingredients:
6 medium baking potatoes, about 3 lbs |
1 teaspoon cumin seed |
1/4 cup finely chopped jalapeno (remove seeds and ribs for less heat) |
2 tablespoons finely chopped fresh cilantro |
2 tablespoons fresh lime juice |
1/4 teaspoon salt |
1 (15 1/4 ounce) can corn, drained |
1 garlic clove, minced |
6 tablespoons mexican crema (i think the brand we have here is cacique) |
Directions:
1. Preheat oven to 375.
2. Pierce potatoes with a fork, and bake at for 1 hour or until tender. Cool slightly.
3. 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.
4. Split potatoes lengthwise. Spoon about 1/4 cup corn mixture into each potato and top with 1 tablespoon crema mexicana.
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