Two Toned Baked Potatoes

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.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 6  medium russet potatoes
• 6  medium sweet potatoes
• 2⁄3 cup light sour cream, divided
• 1⁄3 cup skim milk
• 3⁄4 cup reduced-fat cheddar cheese
• 4  tablespoons chives, divided
• 1 1⁄2 teaspoons salt, divided

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.