Easy Two-Tone Baked Potatoes
Learn how to make Grandma’s Easy Two-Tone Baked Potatoes! Delicious twice-baked stuffed potatoes blended with rich butter and sour cream.
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Servings: 12 servings
Calories: 235kcal
Cost: $10.00
Equipment
- 1 fork
- 2 15x10x1 inch pans
- aluminum foil
- 1 scoop
- 1 knife
- 2 large bowl
- 2 large spoon
Ingredients
- 6 medium russet potatoes (about 8 oz each)
- 6 medium sweet potatoes (about 8 oz each)
- 1 ½ tsp salt, divided
- ⅔ cup sour cream, divided
- 4 Tbsp fresh chives, minced and divided
- ⅓ cup milk
- ¾ cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°.
- Scrub russet and sweet potatoes. Pierce the potatoes at least several times with a fork. Place the potatoes in a foil lined 15x10x1 inch pan.
- Bake until tender for about 60 to 70 minutes. Reduce the oven to 350°.
- When cool enough to handle cut a third off of the top of each russet potato. Discard.
- Scoop out the pulp leaving ½ inch thick shells. In a bowl mash the pulp adding ⅓ cup of sour cream, ¾ tsp salt, 2 tbsp chives, milk and cheese.
- Cut a thin slice off of the top of each sweet potato. Discard the slice. Scoop out the pulp leaving ½ inch thick shells.
- Mash the pulp with the remaining sour cream, salt, and chives.
- Spoon russet potato mixture into half of each russet and sweet potato skin.
- Spoon the sweet potato mixture into the other half. Return to the pans.
- Bake until heated through about 15 to 20 minutes.
Nutrition
Nutrition Facts
Easy Two-Tone Baked Potatoes
Serving Size
1 stuffed potato
Amount per Serving
Calories
235
% Daily Value*
Fat
4
g
6
%
Saturated Fat
3
g
19
%
Cholesterol
9
mg
3
%
Sodium
361
mg
16
%
Carbohydrates
40
g
13
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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