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Community Recipe
from [Gardenlife]
Two Tone Twice Baked Potatoes

Two Tone Twice Baked Potatoes

  • Yield: 6 servings
  • Prep time:20 Minutes
  • Cook time:1 Hour, 25 Minutes

Ingredients

  • 6 Medium Russet Potoes
  • 3 Medium to large sweet potatoes
  • 2/3 cup(s) Sour Cream or Cream Cheese
  • 1/3 cup(s) Milk
  • 3/4 cup(s) shredded cheddar cheese optional
  • 1/4 cup(s) fresh chives or parsley optional
  • 1 1/2 teaspoon(s) salt
  • 6 teaspoon(s) butter optional

Preparation

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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Two Tone Twice Baked Potatoes recipe

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