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Ingredients
| russet potatoes: 6 whole potatoes |
| sweet potatoes: 6 whole potatoes |
| sour cream: 2/3 cup (divided) |
| 2% milk: 1/3 cup |
| cheddar cheese (shredded): 3/4 cup |
| chives (chopped): 4 Tbl (minced//divided) |
| salt: 1 1/2 tsp (divided) |
Two-Tone Baked Potatoes
Credit: AllRecipes
User rating:
"One potato...two potato...this recipe is doubly wonderful as far as spud lovers are concerned. I have a reputation at home and at work for trying out new recipes. Everyone is glad I took a chance on this one. -Sherree Stahn, Central City, Nebraska."
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Prep Time
20 min -
Cook Time
75 min -
Servings
12 serving(s)
Tags
Directions
- Pierce russet and sweet potatoes with a fork. Bake at 400 degrees for 60-70 minutes or until tender. Set sweet potatoes aside.
- Cut a third off the top of each russet potato; scoop out pulp, leaving skins intact. Place pulp in a bowl; mash with 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. Set aside.
- Cut off the tip of each sweet potato; scoop out pulp, leaving skins intact. Mash pulp with remaining sour cream, chives and salt. Stuff mixture into half of each potato skin; spoon russet potato filling into other half. Place on a baking sheet. Bake at 350 degrees for 15-20 minutes or until heated through.