Pierce potatoes and sweet potatoes with a fork. Bake at 400° for about 1 hour or until tender. When potatoes are cool enough to handle, cut top off each russet potato*; scoop out pulp, leaving skins intact. Mash pulp with 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt; set aside.
Remove pulp from sweet potatoes; discard skins. Mash sweet potato pulp with the remaining 1/3 cup sour cream, 2 tablespoons chives and 3/4 teaspoon salt. Spoon mashed sweet potatoes into half of each potato skin; spoon mashed potatoes into the other half (mounding the potatoes if necessary; reserve any extra potatoes for another use). Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through.
Serves 6 (whole potato or 12 if using potato halves)
Can make ahead and refrigerate; return to room temperature before baking, or add 5-10 minutes to the baking time to make sure they are heated through.
*Depending on the size of the potatoes, you can cut them in half and fill each half, rather than cutting off the top and filling the whole potato.
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