2 ounces reduced-fat Monterey Jack cheese, shredded ( ½ cup)
1 tablespoon snipped fresh cilantro
Cut a ¼-inch-thick slice off one side of each potato. Discard slice or save for another use. Prick potatoes with a fork. Place potatoes in a microwave-safe 2-quart square baking dish. Add the water to baking dish. Microwave, uncovered, on 100 percent power (high) for 10 to 12 minutes or until tender, rearranging and turning potatoes once. Cool slightly.
Meanwhile, in a small microwave-safe bowl, combine chicken, chili powder and salt. Cover with vented plastic wrap. Microwave on 50 percent power (medium) for 1 to 2 minutes or until heated through, stirring once halfway through cooking. Scoop pulp out of each potato, leaving a ½-inch-thick shell. Reserve pulp for another use (see Tip) or discard. Spoon chicken mixture into potato shells. Top with salsa and cheese.
Microwave, uncovered, on 100 percent power (high) for 30 to 60 seconds or until cheese is softened. Sprinkle with cilantro.
Tip: Use leftover pulp to make mashed potatoes or use to make your favorite potato bread.