Two Toned Baked Potatoes

"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."
 
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Ready In:
1hr 20mins
Ingredients:
7
Serves:
12
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ingredients

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directions

  • Pierce russet and sweet potatoes with a fork. Bake at 400° 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 pulp in a bowl; mash with 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. Set aside.
  • Cut off the tip 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° for 15-20 minutes or until heated through.

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Reviews

  1. This was a different way to serve sweet potatoes and I enjoyed the savory additions. I mashed the potatoes as directed and spooned into aluminum shells; carefully filling each shell with both mixtures. They look pretty & I froze most of them for future summer meals. Thank you for sharing the recipe! Made for ZWT&.
     
  2. Wonderful way to serve up potatoes! I did cut the recipe back so that I used 2 russet potatoes & 2 sweet potatoes, which was more than enough 4 of us, & we had enough left over to have for another meal! Very nice presentation, & I always appreciate finding a new way to serve tasty sweet potatoes! Thanks for sharing the recipe! [Made & reviewed as a THANK YOU for tagging in PRMR during the recent Tic-Tac-Toe event]
     
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RECIPE SUBMITTED BY

I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!! To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck. Also...thanks a million to my Zaar fairy godperson :)!!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif"> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket">
 
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