Mexican Couch Potatoes With Salsa
|Baking potatoes||2 Pound (1 Kilogram, 4 Large Sized)|
|Cottage cheese||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Shredded monterey jack cheese/Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Chopped pickled jalapeno pepper||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Sweet green pepper||1 , chopped|
|Chopped canned tomatoes||1 Cup (16 tbs), drained|
|Chopped fresh coriander/Chopped fresh parsley||2 Tablespoon|
|Hot pepper sauce||1 Dash|
Salsa: In 4-cup (1 L) measure, combine oil, onion and garlic; microwave at High for 1 to 2 minutes or until onion is tender, stirring once.
Add green pepper, tomatoes, coriander, hot pepper sauce, and salt and pepper to taste; microwave at High for 4 minutes or until heated through and green pepper is tender, stirring once.
Prick potatoes in several places; arrange in circle 1 inch (2.5 cm) apart on paper towel.
Microwave at High for 10 to 15 minutes or until tender, turning over and rearranging once.
Let stand for 5 minutes.
Cut thin slice from top of each potato and scoop out pulp, leaving 1/4-inch (5 mm) thick shell.
In bowl, mash potato lightly; stir in cottage cheese, sour cream, 1/4 cup (50 mL) of the Monterey Jack, green onion, jalapeno, and salt and pepper to taste.
Spoon evenly into potato shells; arrange in circle on plate.
Sprinkle with remaining cheese; microwave at Medium (50%) for 8 minutes or until heated through, rotating dish once.
Serve with salsa.