Two Toned Baked Potatoes Recipes

Steps:

• Preheat oven to 400°. Scrub russet and sweet potatoes; pierce several times with a fork. Place in foil-lined 15x10x1-in. pans; bake until tender, 60-70 minutes. Reduce oven setting to 350°., When cool enough to handle, cut a third off the top of each russet potato (discard top or save for another use). Scoop out pulp, leaving 1/2-in.-thick shells. In a bowl, mash pulp, adding 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. , Cut a thin slice off the top of each sweet potato; discard slice. Scoop out pulp, leaving 1/2-in. thick shells. Mash pulp with remaining sour cream, chives and salt., Spoon russet potato mixture into half of each russet and sweet potato skin. Spoon sweet potato mixture into other half. Return to pans. Bake until heated through, 15-20 minutes.

Steps:

• Pierce russet and sweet potatoes with a fork.
• Bake at 400°F for 60-70 minutes or until tender.
• Set sweet potatoes aside.
• Cut 1/3 off top of russet potatoes, leaving skins intact.
• Place pulp in bowl, mash with butter until smooth.
• Add 1/3 cup sour cream. milk, cheese, 2 Tbsp chives, and 3/4 tsp salt and mash until creamy.
• Cut off top of each sweet potato; scoop out pulp, leaving skins intact.
• Mash pulp with remaining sour cream, chives, and salt.
• Stuff mixture into 1/2 of each potato skin.
• Spoon russet potato filling into other half.
• Place on baking sheet.
• Bake at 350F for 15-20 minutes, or until heated through.

Steps:

• Pirece potatoes with a fork.
• Bake at 400 degrees 60 to 70 minutes.
• Cut a third off the top of each russet potato.
• scoop out the pulp.
• Put the pulp in a bowl.
• Mash with 1/3 cup of sour cream,milk cheese,2 tablespoons chives and 3/4 teaspoon salt.
• Use another bowl and repeat mixture with sweet potatoes.
• Stuff mixture into half of each potato skin.
• Place on a baking sheet.
• Bake a 350 degrees for 15 to 20 minutes.

Steps:

• Pierce russet and sweet potatoes with a fork. Bake at 400° 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° for 15-20 minutes or until heated through.