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(1)

Cha cha Murphys

Ingredients
  • 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 sharp Cheddar cheese, grated
Instructions

Yield: 4 servings. 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. Serves 4.

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