6 large baking potatoes
3 T olive oil
3/4 cup sour cream
1 1/2 cups shredded pepper-jack cheese
2 (11-oz) cans Mexican-style corn, drained
2 (4-oz) 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
chile peppers.

When the potatoes are cooked, cut a slit in the top of each one and
squeeze or scoop out the flesh, leaving a ½-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.

Makes 6 servings.