Stuffed Corn & Bean Potatoes Prep Time: 1 hour 25 min. Serves: 2 Ingredients: 1 cup red kidney beans, cooked 1 cup corn, cooked and drained 1/2 cup extra-sharp cheddar cheese, shredded 1/2 cup salsa 2 tbs. cilantro, chopped 2 large baking potatoes, scrubbed 3 tbs. sour cream 3 tbs. table cream Pepper and salt as required Directions: - At first, take the potatoes and roast them for 45-60 minutes. - Preheat an oven to 350 degrees F. - Prepare a baking dish in advance; grease it with butter lightly using your hands or coat it using cooking oil spray. - Take the potatoes and divide in half lengthwise; using a spoon, scoop out its flesh. - In a bowl of medium size, thoroughly mix the potato flesh, milk, and sour cream. - Mix the corn, beans, cilantro, salt and black pepper; stir to combine. - Add the prepared mixture into the potatoes and fill them; top with the cheese. - Add them to the baking dish and bake for about 18-20 minutes. - Serve along with a salsa of your choice.