Baked Potatoes with Corn and Crema Mexicana

Ingredients

• 3 pounds baking potatoes 
• 15.3 ounce whole-kernel corn drained canned
• 6 tablespoons crema mexicana 
• 1 teaspoon cumin seeds 
• 2 tablespoons cilantro leaves fresh finely chopped
• 1  garlic clove minced
• 0.3 cup jalapeno finely chopped
• 2 tablespoons juice of lime fresh
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 37
2. Pierce potatoes with a fork, and bake at 375 for 1 hour or until tender. Cool potatoes slightly.
3. Cook cumin seeds in a small skillet over medium heat 1 minute or until toasted.
4. Combine cumin seeds and next 6 ingredients (through garlic) in a medium bowl; stir well.
5. 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.