Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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4 Baking potatoes (1-1/2 lb)
-scrubbed
1/3 c Reduced-fat sour cream
1/4 c Buttermilk
2 T Fresh cilantro -- chopped
2 T 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.
