Baked Potatoes With Corn and Crema Mexicana

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

From Cooking Light, posted for safekeeping. If you can't find crema mexicana, use sour cream.

Ingredients Nutrition


  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.
Most Helpful

4 5

This was very good. I made a Mexican Crema from this website using fat free sour cream. I enjoyed the tangy flavor of these potatoes, and they were very filling as well. This makes a great side dish to any Mexican dish. I served them with an Enchilada Casserole.