| 1 | Pierce potatoes with a fork and wrap individually in a double thickness of paper towels. |
| 2 | Microwave on high for 5 minutes. |
| 3 | Rotate the potatoes and microwave on high until tender, about 5 minutes more. |
| 4 | Unwrap the potatoes and let cool slightly. |
| 5 | Cut off a ?inch thick slice along the top of each potato. |
| 6 | With a melon baller or teaspoon, carefully hollow out the potatoes, leaving the shells. |
| 7 | Put the insides in a medium-sized bowl, and mash with a fork or potato masher. |
| 8 | Add sour cream, buttermilk, cilantro and salsa; mix well. |
| 9 | Season with salt and pepper. |
| 10 | Fill the shells with the potato mixture. |
| 11 | Arrange the potatoes in a microwave-safe pie plate or baking dish. |
| 12 | Cover with vented plastic wrap. |
| 13 | Microwave on high for 5 minutes, or until heated through. |
| 14 | Sprinkle the potatoes with cheese and serve. |
