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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I am posting here with lighter ingredients, but feel free to use the high-test kind :). Ingredients:
6 medium russet potatoes |
6 medium sweet potatoes |
2/3 cup light sour cream, divided |
1/3 cup skim milk |
3/4 cup reduced-fat cheddar cheese |
4 tablespoons chives, divided |
1 1/2 teaspoons salt, divided |
Directions:
1. Pierce russet and sweet potatoes with a fork. Bake at 400° 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.
3. Place pulp in a bowl; mash with 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. Set aside.
4. Cut off the tip of each sweet potato; scoop out pulp, leaving skins intact.
5. Mash pulp with remaining sour cream, chives and salt. Stuff mixture into half of each potato skin; spoon russet potato filling into other half.
6. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through.
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