Two-Tone Baked Potatoes

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."
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Ingredients

1 h 35 m servings 239 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Pierce russet and sweet potatoes with a fork. Bake at 400 degrees for 60-70 minutes or until tender. Set sweet potatoes aside.
  2. 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.
  3. 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.

Reviews

Read all reviews 7
  1. 12 Ratings

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Most helpful positive review

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

This was very good but not something I'll cook again.

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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...

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!

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...

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.

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 ...

Just loved this. My husband actually really liked it also and isn't a big yam eater.

This was very good but not something I'll cook again.

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