1. In large bowl, with whisk, beat mayonnaise, lime juice, cumin, salt and pepper until smooth. Stir in chicken, corn and chilies; mix thoroughly.

2. Cut baked potatoes in half lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skin. Spoon chicken mixture over each potato, dividing evenly.

3. Sprinkle with chopped cilantro.

Per serving: About 380 cal, 27 g pro, 45 g car, 11 g fat, 26% cal from fat, 69 mg cholesterol, 413 mg sod, 7 g fiber.