Mexican Potato Skins
| Yield: | 16 Servings |
| Categories: | Appetizers, Snacks, Mexican, Vegetables |
| 4 | lg | Baking potatoes |
| 1 | c | Sweet red pepper, finely Diced |
| 1/2 | c | Green onions, mince |
| 1 | tb | Margarine, melted |
| 1 1/2 | c | Fresh corn cut from cob, About three ears |
| 2 | ts | Chili powder |
| 1/2 | ts | Salt |
| 1 | c | Sour cream |
| 1/4 | c | Fresh cilantro, minced |
| Vegetable oil | ||
| 2 | c | Shredded Cheddar cheese |
| Fresh cilantro sprigs |
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