[recipe] Two-Tone Baked Potatoes

[Guest guest]

These are wonderful. The recipe serves 12 and takes a

bit more fussing than simple twice baked stuffed potatoes,

but if you are like me, you will find it worth the effort, and

they also freeze well. That is what I did; wrapped and froze

the extras after serving them to the family and now there

are some pre-made vegetarian dinner entrees for later.

I would eat one of these simply with a light salad and

consider it a nice meal.

 

Two-Tone Baked Potatoes

 

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 Tbs minced chives, divided

1 1/2 tsp salt, divided

 

Pierce russet and sweet potatoes with a fork. Bake

at 400 degrees for 60 to 70 minutes or until tender.

Set sweet potatoes aside. Cut a third off the top of

each russet potato; scoop out the pulp, leaving the

skins intact. Place the pulp in a bowl; mash with 1/3

cup sour cream, milk, cheese, half of the chives and

3/4 tsp salt. Set aside. Cut off the top of each sweet

potato, in like manner, leaving skins intact. Mash the

pulp with remaining sour cream, chives and salt. Stuff

mixture into half of each potato skin; spoon russet filling

into other half. Place on a baking sheet. Bake at 350

degrees for 15 to 20 minutes or until heated through.

Yield: 12 servings

 

 

The violets in the mountains have broken the rocks.

~Tennessee Williams, dramatist (1911-1983)