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Two-Tone Baked Potatoes

Source: Taste of Home
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Rating: 5   Reviews: 1 See Reviews
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  12 Servings.
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
Two-Tone Baked Potatoes Recipe at
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.
Date Added: 01/01/2008
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Anita Reviewed: 11/18/2010
Two Tone Baked Potatoes
Unique idea. I made them recently and everyone wanted the recipe. I did go ahead and add some herbs in the Russet potato and a little cinnamon & brown sugar in the sweet potato side. Original recipe is great if you are being watchful about calories.
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