Ingredients

4 large baking potatoes

1 cup sweet red pepper, finely diced

1/2 cup chopped green onions

1 tablespoon margarine, melted

1 1/2 cups fresh corn cut from cob, about three ears

2 teaspoons chili powder

1/2 teaspoon salt

1 cup sour cream

1/4 cup minced fresh cilantro

vegetable oil

2 cups shredded cheddar cheese

fresh cilantro sprigs

Method

Scrub potatoes; prick each potato several times with a fork. Bake at 400 degrees

for 1 hour or until potatoes are done.

Saute red pepper and green onions in margarine in a large skillet over medium-high

heat 3 minutes or until tender. Stir in corn, chili powder, and salt; saute 3

minutes or until tender. Remove from heat, and let cool. Stir in sour cream and

minced cilantro. Set aside.

Allow potatoes to cool to touch. Cut potatoes in half lengthwise. Carefully scoop

out pulp, leaving about 1/8-inch-thick shells. Cut each shell in half lengthwise.

Reserve potato pulp for another use.

Pour oil to depth of 2 to 3 inches in a Dutch oven. Fry shells in hot oil (375~)

for 1 to 2 minutes or until browned. Invert and drain on paper towels. Place

shells, skin side down, on an ungreased baking sheet. Spoon corn mixture evenly

into shells; sprinkle evenly with cheese. Broil 5-1/2 inches from heat (with

electric oven door partially opened) 2 to 3 minutes or until cheese melts. Garnish

with cilantro sprigs, if desired. Serve immediately.

Cooks Comments and Tips

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