Cha-Cha Murphys
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
russet potatoes
1 pound each, scrubbed |
*
|
| ⅓ | cup |
sour cream, light
|
|
| ¼ | cup |
buttermilk
|
|
| 2 | tablespoons |
cilantro
fresh, chopped |
|
| 2 | tablespoons |
salsa
tomato |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| ½ | cup |
monterey jack cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
russet potatoes
1 pound each, scrubbed |
*
|
| 79 | ml |
sour cream, light
|
|
| 59 | ml |
buttermilk
|
|
| 3E+1 | ml |
cilantro
fresh, chopped |
|
| 3E+1 | ml |
salsa
tomato |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 118 | ml |
monterey jack cheese
grated |
|
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 ¼ 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.
