Directions:
- 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. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.58 Kcal (790 kJ) | ||
| Calories from fat | 33.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 6% | |
|---|---|---|---|
| Cholesterol | 12.04mg | 4% | |
| Sodium | 394.38mg | 16% | |
| Potassium | 742.48mg | 16% | |
| Total Carbs | 32.51g | 11% | |
| Sugars | 3.89g | 16% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 6.41g | 13% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.6mg | 9% | |
| Calcium | 113.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 104.83 Kcal (439 kJ) | ||
| Calories from fat | 18.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 6% | |
|---|---|---|---|
| Cholesterol | 6.7mg | 4% | |
| Sodium | 219.23mg | 16% | |
| Potassium | 412.74mg | 16% | |
| Total Carbs | 18.07g | 11% | |
| Sugars | 2.16g | 16% | |
| Dietary Fiber | 2.06g | 15% | |
| Protein | 3.56g | 13% | |
| Vitamin C | 5mg | 15% | |
| Vitamin A | 0.4mg | 22% | |
| Iron | 0.9mg | 9% | |
| Calcium | 63mg | 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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