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CHACHA MURPHYS




Source of Recipe


the web


List of Ingredients




4 baking potatoes (1-1/2 pounds) scrubbed
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

Recipe



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.