1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place potatoes on tray, prick with a fork and bake for 40–45 minutes, or until soft. Remove and set aside to cool. Turn oven down to 180°C.
2 When cool enough to handle, slice potatoes in half lengthwise. Scoop the potato flesh into a large bowl, taking care not to poke holes in the skin. Set the potato skin shells aside.
3 Roughly mash the potato flesh with a fork. Add onion, cheese, corn kernels, capsicum and 2 tablespoons of the sour cream; stir to combine.
4 Scoop potato filling back into shells. Gently press down, then pile more in. Return potatoes to cooler oven to bake for another 10–15 minutes, or until heated through and golden on top.