Brush the potatoes with oil. Sprinkle with salt.
Wrap in an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 10 minutes.
Cool slightly and cut each baked potato horizontally into two halves.
Scoop the potatoes from the insides to make a hollow. Keep aside.
For the mint sauce, Beat the cream until thick.
Add the curds, mint leaves, salt and pepper and mix well. Keep aside.
Fill each potato half with 2 tbsp of the corn filling.
Place the potato halves in a greased baking dish and pour 1½ tbsp of the mint sauce on each halve evenly.
Sprinkle cheese on top and bake in a pre-heated oven at 200 °C for 10 minutes. Serve