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 degrees F 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 the pulp in a bowl; mash with 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon of salt. Set aside.

Cut off the top 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 degrees F for 15-20 minutes or until heated through.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 4951

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