Title: Cha-Cha Murphys
Categories: Vegetable
Yield: 4 Servings
| 4 | | Baking potatoes (1-1/2 lb) scrubbed |
| 1/3 | c | Reduced-fat sour cream |
| 1/4 | c | Buttermilk |
| 2 | tb | Fresh cilantro; chopped |
| 2 | tb | Tomato salsa |
| | | Salt & freshly ground pepper |
| 1/2 | c | Monterey Jack cheese OR |
| 1/2 | c | Sharp Cheddar cheese; grated |
Pierce potatoes with a fork and wrap individually in a double thickness of
paper towels. Microwave on high for 5 minutes. Rotate the potatoes and
microwave on high until tender, about 5 minutes more. Unwrap the potatoes
and let cool slightly. Cut off a 1/4-inch thick slice along the top of each
potato. With a melon baller or teaspoon, carefully hollow out the
potatoes, leaving the shells. Put the insides in a medium-sized bowl, and
mash with a fork or potato masher. Add sour cream, buttermilk, cilantro and
salsa; mix well. Season with salt and pepper. Fill the shells with the
potato mixture. Arrange the potatoes in a microwave-safe pie plate or
baking dish. Cover with vented plastic wrap. Microwave on high for 5
minutes, or until heated through. Sprinkle the potatoes with cheese and
serve.