Mexican Stuffed Potato

• Ready In: 43 mins
• Serves: 4

Ingredients

• 2  large  baked potatoes
• 3  tablespoons fat free sour cream
• 3  tablespoons nonfat milk
• 1  cup  cooked red kidney beans or 1  cup pinto beans, drained
• 1  cup corn kernel, cooked,drained
• 2  tablespoons  chopped cilantro
•  salt and pepper
• 1⁄2 cup  shredded sharp cheddar cheese
• 1⁄2 cup spicy tomato salsa

Directions

1. Bake potatoes in microwave.
2. Cut in half lengthwise.
3. Remove pulp.
4. Mash with sour cream and milk.
5. Combine with beans, corn, cilantro, salt and pepper.
6. Pile mixture into skins.
7. Top with cheese.
8. Bake 20 minutes in 400-degree oven.
9. Serve with salsa.