Two-Tone Baked Potatoes

READY IN: 1hr 40mins
Recipe by NurseJaney

This came from an early addition of TOH. It is an easy do-ahead, and bake just before serving. I have found that the scooped out skins, especially the sweet potatoes, collapse and are not very appetizing looking. Lately, I have served then in narrow ramekins, and they look better on the table.

Top Review by gailanng

The best of both worlds and this recipe arrived about 50 years too late for me. Made for AU/NZ#67 recipe swap.

Ingredients Nutrition

Directions

  1. Pierce russet and sweet potatoes with a fork.
  2. Bake at 400°F for 60-70 minutes or until tender.
  3. Set sweet potatoes aside.
  4. Cut 1/3 off top of russet potatoes, leaving skins intact.
  5. Place pulp in bowl, mash with butter until smooth.
  6. Add 1/3 cup sour cream. milk, cheese, 2 Tbsp chives, and 3/4 tsp salt and mash until creamy.
  7. Cut off top of each sweet potato; scoop out pulp, leaving skins intact.
  8. Mash pulp with remaining sour cream, chives, and salt.
  9. Stuff mixture into 1/2 of each potato skin.
  10. Spoon russet potato filling into other half.
  11. Place on baking sheet.
  12. Bake at 350F for 15-20 minutes, or until heated through.

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