1 1/2 pounds red-skinned potatoes (about 8 medium)
1 (3 ounce) package cream cheese, softened
3 tablespoons heavy (whipping) cream or milk
1/2 teaspoon salt
Freshly ground pepper
1/2 cup finely chopped Oso Sweet Onion
1/3 cup frozen yellow corn kernels, thawed

Optional:
1 red or green serrano chile pepper, finely chopped
1 tablespoon finely chopped chives
1/3 cup (1 1/2 ounces) shredded sharp Cheddar cheese

Preheat oven to 400º. Bake potatoes until tender when pierced with the tip of a knife, 35 to 40 minutes. Cut each warm potato in half lengthwise. Scoop out the center, leaving a 1/4-inch thick shell. Place the scooped-out flesh in a bowl with the cream cheese, cream, salt, and pepper; mash or beat until smooth. Stir in the Oso Sweet Onion, corn, chile, chives, and 1/4 cup of the cheese. Mound onion mixture into potato shells and sprinkle with remaining cheese. (Potatoes can be assembled in advance and refrigerated, covered, up to 24 hours.)

When ready to serve, preheat oven to 400º. Bake potatoes, uncovered, until heated through and lightly browned on top, about 25 minutes if room temperature; 40 minutes if cold. Serve warm.

Yield: 16 appetizers (6 to 8 servings)