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Two-Tone Baked Potatoes Recipe

Two-Tone Baked Potatoes Recipe photo by Taste of Home

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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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Two-Tone Baked Potatoes Recipe

Prep: 20 min. Bake: 1-1/4 hours

Yield: 12 Servings

20 75 95

Ingredients

6 medium russet potatoes
6 medium sweet potatoes
2/3 cup sour cream, divided
1/3 cup milk
3/4 cup shredded cheddar cheese
4 tablespoons minced chives, divided
1-1/2 teaspoons salt, divided

Directions

Pierce russet and sweet potatoes with a fork. Bake at 400° 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° for 15-20 minutes or until heated through. Yield: 12 servings.

Originally published as Two-Tone Baked Potatoes in Taste of Home October/November 2000, p27

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Two-Tone Baked Potatoes

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Reviewed on Mar. 02, 2010 by Sprowl

I started making these when the recipe first came out for the holidays. Everyone loves them! Now they get a taste of both kinds of potatoes. I make them of ahead of time, refrigerate, covered, let set on counter for 30 minutes and bake (it takes longer) until heated.

Reviewed on Dec. 10, 2007 by crater