• 1 Tbs. vegetable oil
• 1/2 lb. boneless pork loin, cut into 1/4 inch pieces
• 1 small onion, coarsely chopped
• 1/2 green bell pepper, coarsely chopped
• 1 clove garlic, crushed
• 2 cups canned crushed tomatoes
• 1/2 lb. canned corn kernels, drained
• 1 Tbs. plus 1 tsp. chili powder
• 2 tsp. ground cumin
• 4 medium baking potatoes, baked
• 1/2 cup cheddar cheese*, optional, shredded
• 1/4 cup sour cream*, optional

Heat oil in a heavy nonstick skillet over medium high heat. Sauté pork, onion, pepper and garlic 8-10 minutes until pork is browned. Stir in next 4 ingredients. Simmer, covered, 15 minutes. (Can be made up to this point 1-2 days ahead, covered and refrigerated. 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.

Per serving: calories 338, fat 7.8g, 20% calories from fat, cholesterol 36mg, protein 18.9g, carbohydrates 51.8g, fiber 6.7g, sugar 8.9g, sodium 375mg, diet points 6.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.0, Bread: 2.6, Lean meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 1.7

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* This ingredient not included in nutritional information.

The recommended wines are: Sauvignon Blanc, Merlot, or Chablis.