Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.94 Kcal (896 kJ) | ||
| Calories from fat | 59.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.62g | 10% | |
|---|---|---|---|
| Cholesterol | 19.68mg | 7% | |
| Sodium | 394.79mg | 16% | |
| Potassium | 742.34mg | 16% | |
| Total Carbs | 32.51g | 11% | |
| Sugars | 3.87g | 15% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 6.43g | 13% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 1.6mg | 9% | |
| Calcium | 113.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 117.22 Kcal (491 kJ) | ||
| Calories from fat | 32.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 10% | |
|---|---|---|---|
| Cholesterol | 10.78mg | 7% | |
| Sodium | 216.31mg | 16% | |
| Potassium | 406.74mg | 16% | |
| Total Carbs | 17.82g | 11% | |
| Sugars | 2.12g | 15% | |
| Dietary Fiber | 2.03g | 15% | |
| Protein | 3.52g | 13% | |
| Vitamin C | 4.8mg | 15% | |
| Vitamin A | 0.4mg | 23% | |
| Iron | 0.9mg | 9% | |
| Calcium | 62.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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