Stuffed Potatoes - cooking recipe

Ingredients

4 potatoes
1 can tomato sauce
2 Tbsp. butter or oleo
1/2 tsp. salt
1/2 tsp. ground cumin
3/4 c. kernel corn (canned or frozen), thawed
2 Tbsp. chopped, canned chilies
2 Tbsp. chopped parsley

Preparation

Scrub potatoes; dry and prick with a fork.
Bake in a 425\u00b0 oven 55 to 65 minutes until soft.
Reduce heat to 350\u00b0.
When potatoes are done, cut slice from top of each.
Carefully scoop out potato without breaking skin.
Set skins aside.
In medium mixing bowl, whip potatoes until smooth.
Add tomato sauce, butter, salt and cumin; beat until smooth.
Stir in corn, chilies and parsley. Spoon mixture into reserved potato skins.
Bake in a 350 degrees oven 20 to 30 minutes, until potatoes are heated through.
Yields 4 servings.