I bear my testimony that there is no joy to be found in all this world like that of sweet communion with Christ. I would barter all else there is of heaven for that. Indeed, that is heaven. As for the harps of gold and the streets like clear glass and the songs of seraphs and the shouts of the redeemed, one could very well give all these up, counting them as a drop in a bucket, if we might forever live in fellowship and communion with Jesus.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables	4	Servings

INGREDIENTS

4		Baking potatoes (1-1/2 lb) scrubbed
1/3	c	Reduced-fat sour cream
1/4	c	Buttermilk
2	tb	Fresh cilantro; chopped
2	tb	Tomato salsa
		Salt & freshly ground pepper
1/2	c	Monterey Jack cheese OR
1/2	c	Sharp Cheddar cheese; grated

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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