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- 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 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. &copy; 2002. All rights reserved.
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