Cha-cha Murphys Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Baking potatoes, (1-1/2 lb) scrubbed
1/3 cup: Reduced-fat sour cream,
1/4 cup: Buttermilk,
2 tbsp: Fresh cilantro, chopped
2 tbsp: Tomato salsa,
Salt & freshly ground pepper,
1/2 cup: Monterey Jack cheese OR,
1/2 cup: Sharp Cheddar cheese, grated
Directions:
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 from luhu.jp
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 from luhu.jp
Tags
Vegetables