Lunch: Two-Tone Baked Potatoes Recipe

Ingredients

6 medium russet potatoes
6 medium sweet potatoes
2/3 cup sour cream, divided
1/3 cup milk
3/4 cup shredded cheddar cheese
4 tablespoons minced chives, divided
1-1/2 teaspoons salt, divided

Instructions

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.

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