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    You are in: Home / Thanksgiving / Two-Tone Baked Potatoes Recipe
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    Two-Tone Baked Potatoes

    Two-Tone Baked Potatoes. Photo by gailanng

    1/3 Photos of Two-Tone Baked Potatoes

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    25 mins

    1 hrs 15 mins

    NurseJaney's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on August 11, 2012

      55

      The best of both worlds and this recipe arrived about 50 years too late for me. Made for AU/NZ#67 recipe swap.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 14, 2008

      55

      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]

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2008

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Two-Tone Baked Potatoes

    Serving Size: 1 (202 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 221.0
     
    Calories from Fat 73
    33%
    Total Fat 8.1 g
    12%
    Saturated Fat 4.9 g
    24%
    Cholesterol 22.6 mg
    7%
    Sodium 415.6 mg
    17%
    Total Carbohydrate 32.5 g
    10%
    Dietary Fiber 4.3 g
    17%
    Sugars 4.0 g
    16%
    Protein 5.4 g
    10%

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