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

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.