Baked Potatoes Stuffed with Corn

4 medium baking potatoes, scrubbed
2 tablespoons of unsalted butter
1/4 cup of milk, room temperature
2 cups of cooked fresh corn kernels
1/4 cup of grated manchego
Salt to taste
Freshly ground black pepper to taste

Preheat the oven to 375 degrees F.

Bake the potatoes until they are soft when tested with a knife, about 1 hour.

Leave the oven on.

While still warm but cool enough to handle, cut the top third off each potato horizontally. Scoop out the potato in the bottom section and put it into a large bowl. (Save the cutoff potato tops to fry with eggs for your breakfast.)

Save the shells.

Mash the potatoes with the butter and the milk.

Mash in the cooked corn, the cheese, the salt, and the pepper.

Stuff the potato shells equally with the mashed potato mixture.

Baked the stuffed potatoes until piping hot and the way through and lightly browned on top, 20 to 25 minutes.

Serve.