One potato...two potato...this recipe is doubly wonderful as far as spud lovers are concerned. I have a reputation at home and at work for trying out new recipes. Everyone is glad I took a chance on this one. -Sherree Stahn, Central City, Nebraska.

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pierce russet and sweet potatoes with a fork. Bake at 400 degrees for 60-70 minutes or until tender. Set sweet potatoes aside.

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  • 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 degrees for 15-20 minutes or until heated through.

Nutrition Facts

239 calories; protein 6.4g; carbohydrates 42.4g; fat 5.3g; cholesterol 13.6mg; sodium 412.9mg. Full Nutrition
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Reviews (7)

Rating: 5 stars
11/20/2006
Great presentation!! But made some changes.. I sliced them in half horizontally...I used cream cheese instead of sour cream which would've made it to watery...I also added green onions... Tasted yummy!! I'm adding this to my list of favorites!! thanks! Read More
(39)
Rating: 4 stars
08/26/2008
I made these potatoes both savory and sweet. I made the baking potatoes like suggested but for the sweet potatoes i mixed butter, brown sugar and a little bit of nutmeg and it was Great! Read More
(28)
Rating: 5 stars
01/02/2007
This is a wonderful recipe, my family raved! I did reduce the recipe to serve 4, decreased the relative amount of sour cream and omitted the milk as the potatoes were already quite moist. I also microwaved the potatoes to reduce prep and cooking time. Thanks Sherree for submitting this recipe! Read More
(22)
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Rating: 5 stars
12/18/2006
I made this recipe a while back and was so happy to find it here as I had lost the original. This is very tasty and it looks amazing when done. I am making these for Christmas dinner this year. Read More
(12)
Rating: 4 stars
12/28/2009
These potatoes make a great presentation, and my family was excited to see something new and different on the holiday table this year. As for my personal taste, if I made them again I would use smaller potatoes than the ones I used, and I would also use different ingredients for both the white and sweet potatoes. I like the presentation, I just felt the potatoes could have been jazzed up a bit more. Thanks for your recipe Sherree! Read More
(10)
Rating: 5 stars
04/24/2007
Just loved this. My husband actually really liked it also and isn't a big yam eater. Read More
(8)
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Rating: 1 stars
06/11/2008
This was very good but not something I'll cook again. Read More
(2)