STREAMING NOW: Nigella: At My Table

Two Toned Baked Potatoes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe from Taste of Home sounds lovely and delicious--perfect for a holiday table! I am posting here with lighter ingredients, but feel free to use the high-test kind :). Submitted by Sheree Stahn.”
1hr 20mins

Ingredients Nutrition


  1. Pierce russet and sweet potatoes with a fork. Bake at 400° for 60-70 minutes or until tender. Set sweet potatoes aside.
  2. Cut a third off the top of each russet potato; scoop out pulp, leaving skins intact.
  3. Place pulp in a bowl; mash with 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. Set aside.
  4. Cut off the tip of each sweet potato; scoop out pulp, leaving skins intact.
  5. Mash pulp with remaining sour cream, chives and salt. Stuff mixture into half of each potato skin; spoon russet potato filling into other half.
  6. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a