Twice Baked Poblano Peppers Recipe

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4 to 5 yukon gold potatoes

1/8 cup grated Parmesan cheese

1/2 cup shredded mozzarella or Monterey Jack cheese

1/4 cup heavy cream, scalded

Salt and pepper

6 to 8 poblano peppers

Peanut oil

2 ears of corn, kernels removed and reserved

2 tablespoons butter

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