Two-Tone Baked Potatoes

Two-Tone Baked Potatoes
from Taste of Home cookbook
Yield: 12 servings

6 medium russet potatoes
6 medium sweet potatoes
2/3 c. sour cream, divided
1/3 c. milk
3/4 c. shredded cheddar cheese
4 TBS. minced chives, divided
1-1/2 tsp. salt, divided

Pierce all 12 potatoes with a fork. Bake at 400F for 60 – 70 minutes or until tender. (Note: Sweets take a little less time to reach tender than russets.) Set sweet potatoes aside.

Cut a third off the top of each russet; scoop out pulp, leaving skins intact. Place the russet pulp in bowl; mash with 1/3 c. sour cream, milk, cheese, 2 TBS. chives, and 3/4 ts. salt. Set aside. Cut off the top of each sweet potato; scoop out pulp, leaving skins intact. Mash the sweet potato pulp with the remaining sour cream, chives and salt.

Fill each potato skin with a heaping spoonful or two of both potato fillings (russet and sweet) side by side.

Place on baking sheet.* Bake at 350F for 15 – 20 minutes or until heated through.

*D’s Note: After the preparation, you can cover these with foil or plastic wrap and store them in the refrigerator overnight. Take them out and bring them to room temperature before baking. They will still need about 30 minutes to heat through.