Mexican Stuffed Potatoes

• 2 large baking potatoes, scrubbed
• 3 tablespoons sour cream
• 3 tablespoons table cream
• 1 cup cooked red kidney beans or 1 cup pinto beans, drained
• 1 cup mexicorn, cooked and drained (and mashed, if you like)
• 2 tablespoons recaito or 2 tablespoons chopped cilantro
• salt and pepper
• 1/2 cup shredded extra-sharp cheddar cheese or 1/2 cup monterey jack pepper cheese
• 1/2 cup picante sauce or 1/2 cup salsa (as mild or as hot as you like)

1. Bake potatoes for 40 to 60 minutes.
2. Cut in half lengthwise.
3. Remove pulp and mash with sour cream and milk.
4. Combine with beans, corn, Recaito or cilantro, salt and pepper.
5. Stuff the mixture into the potato skins.
6. Pile on the cheese.
7. Bake 20 minutes in 400-degree oven.
8. Serve with picante sauce or salsa and, if you like, guacamole or sour cream.

baking potatoes, sour cream, cream, beans, mexicorn, recaito, salt, cheddar cheese, picante sauce

Taken from www.food.com/recipe/mexican-stuffed-potatoes-19436 (may not work)