Cha-Cha Murphys

1. 1

   Pierce potatoes with a fork and wrap individually in a double thickness of paper towels.

2. 2

   Microwave on high for 5 minutes.

3. 3

   Rotate the potatoes and microwave on high until tender, about 5 minutes more.

4. 4

   Unwrap the potatoes and let cool slightly.

5. 5

   Cut off a 1/4 inch thick slice along the top of each potato.

6. 6

   With a melon baller or teaspoon, carefully hollow out the potatoes, leaving the shells.

7. 7

   Put the insides in a medium-sized bowl, and mash with a fork or potato masher.

8. 8

   Add sour cream, buttermilk, cilantro and salsa; mix well.

9. 9

   Season with salt and pepper.

10. 10

    Fill the shells with the potato mixture.

11. 11

    Arrange the potatoes in a microwave-safe pie plate or baking dish.

12. 12

    Cover with vented plastic wrap.

13. 13

    Microwave on high for 5 minutes, or until heated through.

14. 14

    Sprinkle the potatoes with cheese and serve.

No additional tips available.