Cha-Cha Murphys

• 4 each russet potatoes 1 pound each, scrubbed
• 13 cup sour cream, light
• 1/4 cup buttermilk
• 2 tablespoons cilantro fresh, chopped
• 2 tablespoons salsa tomato
• 1 x salt and black pepper freshly ground
• 1/2 cup monterey jack cheese grated

1. Pierce potatoes with a fork and wrap individually in a double thickness of paper towels.
2. Microwave on high for 5 minutes.
3. Rotate the potatoes and microwave on high until tender, about 5 minutes more.
4. Unwrap the potatoes and let cool slightly.
5. Cut off a 1/4 inch thick slice along the top of each potato.
6. With a melon baller or teaspoon, carefully hollow out the potatoes, leaving the shells.
7. Put the insides in a medium-sized bowl, and mash with a fork or potato masher.
8. Add sour cream, buttermilk, cilantro and salsa; mix well.
9. Season with salt and pepper.
10. Fill the shells with the potato mixture.
11. Arrange the potatoes in a microwave-safe pie plate or baking dish.
12. Cover with vented plastic wrap.
13. Microwave on high for 5 minutes, or until heated through.
14. Sprinkle the potatoes with cheese and serve.

russet potatoes, sour cream, buttermilk, cilantro, salsa tomato, salt

Taken from recipeland.com/recipe/v/cha-cha-murphys-34728 (may not work)