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If microwaving, wash potatoes well and prick each twice with a skewer right to the centre to allow steam to escape during cooking. Wrap each potato in paper towel and place in spoke fashion with small ends toward centre. Microwave on high for 10-12 minutes, turning potatoes halfway through cooking. Potatoes should be easy to pierce but still firm when they are removed. Wrap in a kitchen cloth and let rest for 2 to 3 minutes.
As soon as potatoes are cool enough to handle, half lengthwise and scoop out flesh into a medium bowl, reserving potato skin shells. Mash potatoes with buttermilk. Stir in corn, red pepper, green onion, green chilies, cheese, cilantro, cumin, coriander, cayenne pepper, salt and pepper. Mound potato mixture into potato shells. Set on baking sheet and bake for 25-30 minutes or until golden and heated through.
Stuffed potatoes can be prepared 1 day ahead, covered and refrigerated. Makes 4 servings
