TWO-TONE BAKED POTATOES
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
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 237 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 365mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.
TWO AND TWO POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Place the potatoes on a baking sheet and rub with the olive oil. Bake until soft enough to yield to gentle pressure, about 1 hour. Let cool for 10 minutes.
- Heat the milk and butter in a small pot over low heat. Slice the potatoes in half lengthwise and scoop out the flesh into a bowl, leaving just a little bit behind to give the skins some structure. Place the scooped-out potato skins back on the baking sheet and set aside.
- Mash the potatoes with a masher until there are no large clumps. Add the heated milk and butter as well as the Gruyere, sour cream, half of the chives, and salt and pepper to taste. Mix with a wooden spoon until well blended and smooth. Scoop the mashed potatoes back into the potato skins and top each with some of the Cheddar.
- Return the potatoes to the oven; bake for 20 minutes. Transfer to a serving platter, garnish with the remaining chives, and serve.
TWO-TONE POTATO WEDGES
Better than french fries, these tasty potatoes have just the right touch of garlic and Parmesan cheese. This is the only way my daughter will eat sweet potatoes, and she loves 'em!. -Marie Nicolau Schumacher, Larchmont, New York
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 176mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
TWO-TONED SHREDDED POTATOES RECIPE - (4.4/5)
Provided by Keeka
Number Of Ingredients 8
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.
TWO-TONE BAKED POTATOES
This came from an early addition of TOH. It is an easy do-ahead, and bake just before serving. I have found that the scooped out skins, especially the sweet potatoes, collapse and are not very appetizing looking. Lately, I have served then in narrow ramekins, and they look better on the table.
Provided by NurseJaney
Categories Potato
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 8
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.
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