Scrub potatoes and prick skins with the tines of a fork. On a microwave-safe plate arrange potatoes, spoke fashion.
Micro-cook potatoes on 100 percent power (high) for 14 to 17 minutes or until tender, rearranging once. Let stand 5 minutes.
Meanwhile, in a microwave-safe 2-cup measure place cheese spread. Micro-cook, uncovered, on 100 percent power (high) for 1/2 to 1-1/2 minutes or until cheese is melted, stirring to blend. Stir in sour cream. Cook for 30 seconds more, stirring once.
Cut a slit in the top of each potato. Press on ends to open slit. Spoon some topping over each potato. Drizzle with salsa, if desired.