Baja Stuffed Potatoes

Ingredients

• 6 large baking potatoes 
• 22 ounce regular corn mexican-style drained canned
• 8 ounce chile peppers green drained chopped canned
• 3 tablespoons olive oil 
• 1.5 cups pepper jack cheese shredded
• 0.8 cup cup heavy whipping cream sour

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
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. Spoon the potato mixture back into the shells, and place them on a baking sheet.
7. Bake for 15 minutes, or until cheese is melted and golden brown.