Baja Stuffed Potatoes

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

1. Preheat oven to 400 degrees F (200 degrees C).
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. 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.
5. Bake for 15 minutes, or until cheese is melted and golden brown.

baking potatoes, olive oil, sour cream, pepperjack cheese, corn, green chile peppers

Taken from www.allrecipes.com/recipe/21448/baja-stuffed-potatoes/ (may not work)