This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CORN STUFFED POTATO

3 potatoes
2 pkg. (3 oz. each) cream cheese, softened
1/3 cup milk
2 Tbsp, butter or margarine
1/4 tsp. salt
tsp. pepper
1 can (17 oz.) DEL MONTE Whole Kernel Golden Sweet Corn, drained
3 Tbsp. chopped green onions or chives

Pierce potatoes with fork and bake until tender. Cool; cut in half lengthwise. Scoop out potatoes reserving shell. Mash potato with cream cheese, milk, butter, salt and pepper. Stir in corn and green onion. Spoon into shells. Bake at 350F, 15 minutes or until heated through. Garnish with crumpled crisp bacon, shredded Cheddar cheese or chopped parsley, if desired.

6 servings