Prep 25 mins
Cook 1 hr 15 mins
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.
- 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
- 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.
The best of both worlds and this recipe arrived about 50 years too late for me. Made for AU/NZ#67 recipe swap.
Again I've managed to change a few things around in a new recipe that I'm trying, but this seemed to work for me! I cut each of the potatoes in half, lengthwise, then nestled each half (skin side down) in a firm aluminum foil 'base' that completely covered the skin, then topped each half with a loose foil covering! Baked them that way for about 45 minutes or so, then set them aside to cool enough so they coulc be handled! Still in the foil base, I scooped out much of the inside & proceeded with the mashing, mixing, etc! As a result, the potatoes were served (still in the foil base), & I was able to use all of the filling in all of the potato skins, allowing my guests to choose which skin they wanted! Thanks for a great keeper of a recipe & a great idea on how to serve up both versions of potatoes! [Made & reviewed as a reciepnapped tag in the Aus/NZ Special Recipe Swap #19]
Excellent side dish all the way, especially for those who find it hard to choose between white or sweet potatoes! I microwaved my potatoes and this helped to keep the skins intact, so I could stuff them with the yummy filling. I used the leftover filling to "stuff" a ramekin. Used ff sour cream and low-fat cheese. Perfect for a steak, chicken or pork chop dinner! Happy Birthday, my PAC Mom!