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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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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. Ingredients:
6 medium russet potatoes |
6 medium sweet potatoes |
3 tablespoons butter |
2/3 cup sour cream, divided |
1/3 cup milk |
3/4 cup cheddar cheese, shredded |
4 tablespoons dried chives, divided |
1 1/2 teaspoons salt, divided |
Directions:
1. Pierce russet and sweet potatoes with a fork.
2. Bake at 400°F for 60-70 minutes or until tender.
3. Set sweet potatoes aside.
4. Cut 1/3 off top of russet potatoes, leaving skins intact.
5. Place pulp in bowl, mash with butter until smooth.
6. Add 1/3 cup sour cream. milk, cheese, 2 Tbsp chives, and 3/4 tsp salt and mash until creamy.
7. Cut off top of each sweet potato; scoop out pulp, leaving skins intact.
8. Mash pulp with remaining sour cream, chives, and salt.
9. Stuff mixture into 1/2 of each potato skin.
10. Spoon russet potato filling into other half.
11. Place on baking sheet.
12. Bake at 350F for 15-20 minutes, or until heated through.
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