Mexican Stuffed Potato - cooking recipe

Ingredients

2 large potatoes, baked
3 Tbsp. non-fat sour cream
3 Tbsp. fat-free milk
1 c. kidney or pinto beans, cooked & drained
1 c. whole kernel corn, drained
2 Tbsp. cilantro, chopped
Salt & pepper to taste
1/2 c. sharp cheddar cheese, shredded
1/2 c. spicy tomato salsa

Preparation

Bake potatoes in microwave until soft, cut in half lengthwise. Remove pulp and mash with sour cream and milk. Combine with beans, corn, cilantro, salt and pepper. Mound mixture into potato skins. Top with cheese. Bake 20 minutes in 400 degree oven. Serve with salsa.