4 large baking potatoes
Scrub unpeeled potatoes. Pierce potatoes in several places. Bake in a preheated 400° oven 45 minutes or until tender. I don't recommend microwaving the potatoes for this recipe.
When potatoes are cool enough to handle, half potatoes lengthwise. Scoop out the flesh and reserve the shells. Mash potatoes with buttermilk. Stir in corn, red pepper, green onion, green chilies, cheese and spices. Mound potato mixture into potato shells. Top with additional cheese if desired. Set on baking sheet and bake 25-30 minutes or until golden brown.
1/4 cup buttermilk
1 cup frozen whole kernel corn, thawed
2 Tbsp. diced sweet red pepper
2 bunches green onions, sliced
1 can diced green chilies
1 cup cheddar or monterey jack cheese
2 Tbsp. fresh cilantro (coarsely chopped)
1 tsp. ground cumin
1/4 tsp. cayenne pepper
salt and pepper to taste
I thank Jesus Christ our Lord, who has given me strength, that he considered me faithful, appointing me to his service. 1 Timothy 1:12