• 25minutes
  • 128calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 baking potatoes, (1 1/2 pounds), scrubbed

  2. 1/3 cup reduced-fat sour cream

  3. 1/4 cup buttermilk

  4. 2 tablespoons chopped fresh cilantro

  5. 2 tablespoons prepared tomato salsa

  6. Salt & freshly ground pepper, to taste

  7. 1/2 cup coarsely grated Monterey Jack, or sharp Cheddar cheese (2 ounces)

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.

  2. Cut off a 1/4-inch-thick slice along the top of each potato. Carefully hollow out the potatoes with a melon baller or teaspoon, leaving the shells. Put the insides in a medium 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 until heated through, about 5 minutes. Sprinkle the potatoes with cheese and serve.


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