Baja Stuffed Potatoes

6 large baking potatoes

3 tablespoons olive oil

¾ cup sour cream

1 ½ cups shredded pepperjack cheese

2 (11 ounce) cans Mexican-style corn, drained

2 (4 ounce) cans chopped green chile peppers, drained

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.