Cheesy Corn-Stuffed Spuds - cooking recipe

Ingredients

2 1/4 lbs small potatoes
1 tbsp olive oil
1/2 cup canned creamed corn
1/3 cup plus 2 tbsp finely grated Cheddar cheese
1/4 cup sour cream
2 None green onions, finely chopped
1 None long red chili chili pepper, seeded and finely chopped
1/4 cup dried breadcrumbs

Preparation

Preheat the oven to 400\u00b0F. Line a baking pan with foil.
Toss potatoes and oil on baking pan. Season to taste. Bake 30-35 mins, until just tender.
Cut a 1/4-inch piece from the top of each potato. Peel skin from pieces. Using a teaspoon, scoop flesh from center of potato, leaving a 1/4 inch-thick shell.
Place all flesh in a bowl. Mash with a fork. Add corn, 1/3 cup of the cheese, sour cream, onion and chili pepper. Mix well. Season to taste.
Spoon mixture into potato shells, mounding on top. Sprinkle with crumbs and remaining 2 tbsp cheese.
Bake 10-12 mins, until cheese melts and crumbs are toasted.