• 1 Tbs. vegetable oil
• 1/2 Lbs. boneless pork loin, cut into 0-1/4 inch pieces
• 1 smallonion\cooked, coarsely chopped
• 1 green bell pepper\cooked, coarsely chopped
• 1 clove garlic, minced
• 1 Lbs. canned crushed tomatoes
• 1/2 Lbs. canned corn kernels, drained
• 4 tsp. chili powder
• 2 tsp. ground cumin
• 4 mediumbaking potato, 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. Saute 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.