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Two-Tone Baked Potatoes

 Two-Tone Baked Potatoes
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
12 ServingsPrep: 20 min. Bake: 1-1/4 hours


  • 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


  • 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.