Baked Potatoes with Corn and Crema Mexicana

Name: Baked Potatoes with Corn and Crema Mexicana
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms medium baking potatoes (about; 432 grams whole-kernel corn, drained; 6 Tbsps crema Mexicana; 1 teaspoon cumin seeds; 2 Tbsps finely chopped fresh cilantro; 1 garlic clove, minced; 59 milliliters finely chopped jalapeño pepper; 2 Tbsps fresh lime juice; 0 teaspoons salt

Baked Potatoes with Corn and Crema Mexicana might be just the side dish you are searching for. This recipe makes 6 servings with 267 calories, 7g of protein, and 3g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up baking potatoes, cumin seeds, lime juice, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Pierce potatoes with a fork, and bake at 375 for 1 hour or until tender. Cool potatoes slightly.

Ingredients you will need

Potato

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Oven

Cook cumin seeds in a small skillet over medium heat 1 minute or until toasted.

Ingredients you will need

Cumin Seeds

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Frying Pan

Combine cumin seeds and next 6 ingredients (through garlic) in a medium bowl; stir well.

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Cumin Seeds

Garlic

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Bowl

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.

Ingredients you will need

Mexican Crema