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. e 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.