Tuesday, November 13, 2007

Stuffed Baked Potatoes with Corn and Sour Cream

A stuffed baked potato is always a great side dish. This is a flavorful version that isn't nearly as heavy as one stuffed full of butter and cheese.

4 medium baking potatoes
1/4 cup bottled salsa
1/4 cup sour cream (more if you want)
1 teaspoon cumin
1/4 cup finely chopped jalapeƱo pepper
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 (16 oz.) bag frozen corn, cooked
1 garlic clove, minced
sour cream for garnish

Preheat oven to 375°. Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender.

Cool potatoes slightly. Scoop out potatoes, leaving the skins intact. In a separate bowl, combine potato, salsa, and sour cream. Salt and pepper to taste.

Combine cumin seeds and next 6 ingredients (through garlic) in a medium bowl; stir well. Spoon the potato mixture back into the skins. Top each potato half with 1/4 cup corn mixture. Garnish with sour cream.

--Adapted from Cooking Light magazine

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