1/3 cup reduced-fat sour cream
1/4 cup buttermilk
2 Tablespoons fresh cilantro, chopped
2 Tablespoons tomato salsa
Salt
Freshly ground pepper
1/2 cup 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.
Makes 4 servings.
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.