Baked Potatoes with Corn and Crema Mexicana |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Look for crema Mexicana-similar in taste and consistency to crème fraîche-in the ethnic section of your grocery. Or substitute sour cream. Ingredients:
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 |
Directions:
1. Preheat oven to 375°.
2. Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.
3. 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.
4. 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.
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