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My review
Two-Tone Baked Potatoes
Sherree Stahn
"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."
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Ingredients
1 h 35 m servings 239 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- Pierce russet and sweet potatoes with a fork. Bake at 400 degrees 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 degrees for 15-20 minutes or until heated through.
Nutrition Facts
Per Serving: 239 calories; 5.3 g fat; 42.4 g carbohydrates; 6.4 g protein; 14 mg cholesterol; 413 mg sodium. Full nutrition
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Reviews
Read all reviews 712 Ratings
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Most helpful positive review
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...
Most helpful critical review
6/11/2008
This was very good but not something I'll cook again.
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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...
8/26/2008
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!
1/2/2007
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...
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.
12/25/2009
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 ...
4/24/2007
Just loved this. My husband actually really liked it also and isn't a big yam eater.