Taste of Home
Two-Tone Baked Potatoes
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours
YIELD: 12 servings.
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
Ingredients
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6 medium russet potatoes (about 8 ounces each)
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6 medium sweet potatoes (about 8 ounces each)
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2/3 cup sour cream, divided
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1/3 cup 2% milk
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3/4 cup shredded cheddar cheese
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4 tablespoons minced fresh chives, divided
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1-1/2 teaspoons salt, divided
Directions
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1.
Preheat oven to 400°. Scrub russet and sweet potatoes; pierce several times with a fork. Place in foil-lined 15x10x1-in. pans; bake until tender, 60-70 minutes. Reduce oven setting to 350°.
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2.
When cool enough to handle, cut a third off the top of each russet potato (discard top or save for another use). Scoop out pulp, leaving 1/2-in.-thick shells. In a bowl, mash pulp, adding 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt.
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3.
Cut a thin slice off the top of each sweet potato; discard slice. Scoop out pulp, leaving 1/2-in.-thick shells. Mash pulp with remaining sour cream, chives and salt.
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4.
Spoon russet potato mixture into half of each russet and sweet potato skin. Spoon sweet potato mixture into other half. Return to pans. Bake until heated through, 15-20 minutes.
Nutrition Facts
1 stuffed potato: 237 calories, 5g fat (3g saturated fat), 11mg cholesterol, 365mg sodium, 42g carbohydrate (11g sugars, 5g fiber), 6g protein.
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