Two-Tone Baked Potatoes

Total Time

Prep: 30 min. Bake: 1-1/4 hours


12 servings

Updated: Oct. 16, 2022
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
Two-Tone Baked Potatoes Recipe photo by Taste of Home


  • 6 medium russet potatoes (about 8 ounces each)
  • 6 medium sweet potatoes (about 8 ounces each)
  • 2/3 cup sour cream, divided
  • 1/3 cup 2% milk
  • 3/4 cup shredded cheddar cheese
  • 4 tablespoons minced fresh chives, divided
  • 1-1/2 teaspoons salt, divided


  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°.
  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.
  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.
  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.