Recipe Baja Stuffed Potatoes (Side Dish)

Required Ingredients:

• 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

Preparing/Cooking:

• Preheat oven to 400 degrees F (200 degrees C).
• Pierce each potato several times and rub generously with oil.
• Bake until softened, about 45 to 55 minutes.
• Meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles.
• 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.
• Bake for 15 minutes, or until cheese is melted and golden brown.

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