Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.07 Kcal (917 kJ) | ||
| Calories from fat | 43.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 7% | |
|---|---|---|---|
| Cholesterol | 7.93mg | 3% | |
| Sodium | 119.2mg | 5% | |
| Potassium | 30.97mg | 1% | |
| Total Carbs | 43.28g | 14% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 5.34g | 11% | |
| Vitamin C | 6.3mg | 11% | |
| Iron | 0.2mg | 1% | |
| Calcium | 88.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 85.46 Kcal (358 kJ) | ||
| Calories from fat | 16.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 7% | |
|---|---|---|---|
| Cholesterol | 3.09mg | 3% | |
| Sodium | 46.5mg | 5% | |
| Potassium | 12.08mg | 1% | |
| Total Carbs | 16.89g | 14% | |
| Sugars | 0.16g | 2% | |
| Dietary Fiber | 1.87g | 19% | |
| Protein | 2.08g | 11% | |
| Vitamin C | 2.5mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 34.6mg | 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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