Cha-Cha Murphys Recipe - Cooking Index
Cha-Cha Murphys Recipe - Cooking Index
| 4 | Baking potatoes - (1-1/2 lb), scrubbed | |
| 1/3 cup | 78ml | Reduced-fat sour cream |
| 1/4 cup | 59ml | Buttermilk |
| 2 tablespoons | 30ml | Fresh cilantro - chopped |
| 2 tablespoons | 30ml | Tomato salsa |
| Salt & freshly ground pepper | ||
| 1/2 cup | 73g / 2.6oz | Monterey jack cheese or |
| 1/2 cup | 73g / 2.6oz | Sharp cheddar cheese - grated |
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.
Source:
The Bean Cookbook, by Judith Choate
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