• 1/2 pound boneless pork loin, cut into 1/4-inch pieces
  • 1 small onion, corasely chopped
  • 1/2 green bell pepper, coarsely chopped
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • 1 16-oz can tomatoes, crushed
  • 1 8-oz can corn, drained
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 4 medium potatoes, baked
  • 1/2 cup Cheddar cheese, shredded (optional)

  • Garnish

  • 4 tablespoons sour cream, (optional)

In deep heavy skillet, brown pork, onion, green pepper and garlic in oil over medium-high heat, about 8-10 minutes. Stir in all remaining ingredients except potatoes and garnish. Simmer, covered, 15 minutes. (Can be made up to this point 1-2 days ahead, cover and refrigerate. Reheat in microwave or on stovetop). Split open hot potatoes. Spoon one cup pork filling over each potato; top with cheese and sour cream, if desired.

Serves 4

With adult help at the stove, kids can make these stuffed baked potatoes. While simmer, set up an assembly line with the rest of the toppings for everyone to fix their own and serve with a salad and Fruit Kabobs.

Calories: 356 calories

Protein: 18 grams

Fat: 7 grams

Sodium: 319 milligrams

Cholesterol: 27 milligrams

Saturated Fat: 1 grams

Carbohydrates: 62 grams

Fiber: 9 grams