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Baked Potatoes With Corn and Crema Mexicana

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“From Cooking Light, posted for safekeeping. If you can't find crema mexicana, use sour cream.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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