Two Toned Baked Potatoes

READY IN: 1hr 20mins
Recipe by smellyvegetarian

This recipe from Taste of Home sounds lovely and delicious--perfect for a holiday table! I am posting here with lighter ingredients, but feel free to use the high-test kind :). Submitted by Sheree Stahn.

Top Review by Susie D

This was a different way to serve sweet potatoes and I enjoyed the savory additions. I mashed the potatoes as directed and spooned into aluminum shells; carefully filling each shell with both mixtures. They look pretty & I froze most of them for future summer meals. Thank you for sharing the recipe! Made for ZWT&.

Ingredients Nutrition

Directions

  1. Pierce russet and sweet potatoes with a fork. Bake at 400° for 60-70 minutes or until tender. Set sweet potatoes aside.
  2. Cut a third off the top of each russet potato; scoop out pulp, leaving skins intact.
  3. Place pulp in a bowl; mash with 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. Set aside.
  4. Cut off the tip of each sweet potato; scoop out pulp, leaving skins intact.
  5. Mash pulp with remaining sour cream, chives and salt. Stuff mixture into half of each potato skin; spoon russet potato filling into other half.
  6. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through.

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