Mexican Stuffed Potato

• 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
• 12 cup shredded sharp cheddar cheese
• 12 cup spicy tomato salsa

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.

potatoes, sour cream, nonfat milk, beans, corn kernel, cilantro, salt, cheddar cheese, tomato salsa

Taken from www.food.com/recipe/mexican-stuffed-potato-36387 (may not work)