Scrub the potatoes using a stiff brush, and rinse under cool water. Dry the potato with a clean towel. Look over the cleaned potatoes, and remove any eyes (the part where the plant grows out), bruises, or discolored spots. Drizzle oil over potato and sprinkle with salt. Rub the oil and salt all over the potato using your hands so that the whole potato is lightly coated with oil and salt. Pierce each potato with a fork or sharp knife several times; this will allow moisture to escape during the baking.
Preheat oven to 350° F, and position oven rack in the middle. Place prepared potato on a cookie sheet or large baking dish and bake until tender when pierced with a fork, about 60 minutes.
Cut the corn from the cob by holding an ear with one end resting in a large bowl to catch all the kernels and juices. Using a sharp knife, slowly slice down the ear, removing the top two-thirds of the kernels, but leaving the base of the kernel attached to the cob. Then, using the dull side of the knife, press down the length of the ear to push out the rest of the kernel and the milk. Set the kernels and milk aside.
In a large saucepan, heat the olive oil over medium-high heat. Add shallots, and cook 5 minutes, until softened. Add the wine, and allow the alcohol to reduce and evaporate (when you can smell the alcohol, that means it is evaporating), cook about 5 minutes.
Add the garlic powder, the corn kernels and their milk, and cook, about 5 minutes. Stir in milk. Season with salt and pepper. Lower heat to medium-low and stir until thickened, about 10 minutes. Taste for seasonings.
Once the potatoes are cooked: Cut each potato open by cutting a line across the top from end to end with a sharp knife. Then quickly and firmly, smack the potato down on a cutting board or sturdy bowl (this will help fluff up the potato inside creating a hot fluffy potato).
The potato is now ready to be filled. Pour creamed corn into the potato, and, garnish with chopped basil.
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