| 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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