Two Toned Shredded Potatoes Recipe 445

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:

• Cut each potato and the sweet potato into eight wedges; place in a large resealable plastic bag. Add the oil, salt and pepper; seal bag and shake to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 20 minutes. Turn potatoes; sprinkle with cheese and garlic. Bake 20-25 minutes longer or until golden brown.

Steps:

• Preheat oven to 375 degree F. Coat a 9" x 13" baking dish with cooking spray; set aside. Place potatoes in a large bowl and sprinkle with salt. Add enough ice water to just cover potatoes and let stand 10 minutes. Meanwhile, in a medium saucepan, combine sugar, corn syrup, and water; bring to a boil over medium-high heat, stirring constantly. Remove from heat and stir in butter and apple juice until butter is melted. Drain potatoes well and place in baking dish. Pour sugar mixture over potatoes and bake 55 to 60 minutes, or until potatoes are tender, stirring halfway through baking.

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.