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LOCATION: Recipes >> Vegetables >> Twice Baked Potatoes 05

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Cha-Cha Murphys
Yield: 4 servings

4 baking potatoes (1-1/2 lb) scrubbed
1/3 c reduced-fat sour cream
1/4 c buttermilk
2 T fresh cilantro, chopped
2 T tomato salsa
freshly ground pepper
1/2 c Monterey jack cheese 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.

Serves 4.

Note: During the latter half of the nineteenth century, a potato
was called a murphy in the Old West, after the large number of
Irish who immigrated there. "Cha-Cha" refers to the spicy flavors
in the potato filling. The microwave oven cuts the cooking time
to 15 minutes.


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