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.    

Makes 6 servings, Prep Time: 20 Minutes, Cook Time: 1 Hour 10 Minutes.