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Forbidden fruits create many jams

Cha-cha Murphys

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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)
----------------------------------------------
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


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