Cha-Cha Murphys

Name: Cha-Cha Murphys
Ingredients: 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

7 ingredients

14 steps

Ingredients

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

Directions

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.