Source: dLife

Potatoes stuffed with sour cream, green chiles, and corn.

Servings

3 medium potatoes
2 tbsp margarine
2 tbsp fat free milk
0.5 cup Sour Cream, fat free
0.5 cup Chili Peppers, green, diced , canned (optional)
15.25 oz Corn, whole kernel, canned , drained
4 scallions , chopped
1 cup low fat cheddar cheese, shredded
1 pinch paprika (for garnish)

1 Preheat the oven to 400 degrees F. Wash the potatoes well and dry thoroughly, and place the potatoes directly on the oven rack. Bake for approximately 1 hour, or until soft when squeezed.
2 Reduce the heat to 350 degrees F, and cut each baked potato in half lengthwise. Next scoop out the inside leaving a thin shell. In a mixer, mash the potato flesh with the margarine, skim milk, and sour cream, mixing well.
3 Stir in the green chilies, corn, green onions, and cheese, combining well, and spoon the mixture into the shells, and top with the paprika, and bake for about 15 minutes, or until the cheese is melted and the potatoes are heated, and serve.

Potatoes stuffed with Mexican ingredients make this a cinch.