Ingredients Jump to Instructions ↓

  1. 4 Baking potatoes - (1-1/2 lb), scrubbed

  2. 1/3 cup 78ml Reduced-fat sour cream

  3. 1/4 cup 59ml Buttermilk

  4. 2 tablespoons 30ml Fresh cilantro - chopped

  5. 2 tablespoons 30ml Tomato salsa

  6. Salt & freshly ground pepper

  7. 1/2 cup 73g / 2.6oz Monterey jack cheese or 1/2 cup 73g / 2.6oz Sharp cheddar cheese - grated

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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