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- Mix soup and sour cream in a large bowl. Add in the corn and cheddar cheese. Mix until well blended. Pour mixture into a greased baking dish. Combine cracker crumbs, parmesan cheese and butter, sprinkle over the top. Bake at 350 for 50 minutes.
- Wash your potato and poke some holes in it so it does not explode when you put it into the microwave. Coat with olive oil and put it into the microwave for 5-7 minutes.
- Let cool enough so that you can handle it. Cut in half length wise, using a spoon to scoop the insides out into a bowl.