Ingredients:
1 1/2 Pound(s) Baking potatoes, scrubbed
1/3 Cup(s) Reduced-fat sour cream
1/4 Cup(s) Buttermilk
2 Tablespoon(s) Fresh cilantro; chopped
2 Tablespoon(s) Tomato salsa
1/2 Cup(s) Monterey Jack cheese |
Directions: 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.
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