Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Baking potatoes (1-1/2 lb)
-scrubbed
1/3 c Reduced-fat sour cream
1/4 c Buttermilk
2 tb Fresh cilantro; chopped
2 tb Tomato salsa
Salt freshly ground pepper
1/2 c Monterey Jack cheese OR
1/2 c Sharp Cheddar cheese; grated

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.

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