Baja Stuffed Potatoes

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.