Cha-Cha Murphys

Twice-baked potatoes with a Mexican twist. Russet potatoes get microwaved, hollowed out, mashed with light sour cream, buttermilk, salsa, and fresh cilantro, then stuffed back into their shells and topped with Monterey Jack.

Buttermilk makes the filling tangy and creamy without loading up on fat. The salsa brings both heat and acidity, and the cilantro adds a fresh, bright pop that keeps these from tasting like standard loaded potatoes.

The entire recipe happens in the microwave, start to finish. No oven preheating, no waiting around. Dinner is on the table in about 30 minutes.

Kitchen Tips

• Use large, evenly-sized russet potatoes so they cook at the same rate in the microwave.
• Leave about ¼ inch of potato flesh inside the skin when scooping. Too thin and the shells collapse when stuffed.
• Rotate the potatoes halfway through the first microwave round. Microwaves have hot spots and rotating ensures even cooking.
• Add the cheese on top after the final reheat and let the residual heat melt it. Microwaving cheese directly can make it rubbery.

Variations

• Add cooked chorizo or black beans to the filling for a heartier, protein-packed version.
• Swap Monterey Jack for pepper jack for extra spice.
• Top with sliced jalapenos, a dollop of guacamole, or extra sour cream for a fully loaded presentation.