Baja Stuffed Potatoes

• 6 large baking potatoes
• 3 tablespoons olive oil
• 34 cup sour cream
• 1 12 cups shredded monterey jack pepper cheese
• 2 (11 ounce) cans Mexican-style corn, drained
• 2 (4 ounce) canschopped green chili peppers, drained

1. Preheat oven to 400 degrees F
2. Pierce each potato several times and rub generously with oil.
3. Bake until softened, about 45 to 55 minutes.
4. Meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles.
5. 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.
6. Combine the potato flesh with the cheese mixture; mix well.
7. Spoon the potato mixture back into the shells, and place them on a baking sheet.
8. Bake for 15 minutes, or until cheese is melted and golden brown.

baking potatoes, olive oil, sour cream, pepper cheese, corn, green chili peppers

Taken from www.food.com/recipe/baja-stuffed-potatoes-297165 (may not work)