Baked Potatoes With Corn And Crema Mexicana

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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)

Recipe

• 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.