| 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 | T | Fresh cilantro, chopped |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 224
Calories From Fat: 113
Total Fat: 12.7g
Cholesterol: 32.4mg
Sodium: 353.1mg
Potassium: 470.2mg
Carbohydrates: 18.8g
Fiber: 2.4g
Sugar: 1.7g
Protein: 9.2g