Ingredients

• 6 large baking potatoes
• 3 tablespoons olive oil
• 3/4 cup sour cream
• 1 1/2 cups shredded monterey jack pepper cheese
• 2 (11 ounce) cans Mexican-style corn, drained
• 2 (4 ounce) cans chopped green chili peppers, drained

Instructions

1. Preheat oven to 400 degrees F

2. Pierce each potato several times and rub generously with oil. Bake until softened, about 45 to 55 minutes.

3. Meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles.

4. When the potatoes are cooked, cut a slit in the top of each one and squeeze or scoop out the flesh, leaving a 1/2 inch thick shell.

5. Combine the potato flesh with the cheese mixture; mix well. Spoon the potato mixture back into the shells, and place them on a baking sheet.

6. Bake for 15 minutes, or until cheese is melted and golden brown.