Two-Tone Baked Potatoes

Ingredients

• 4 tablespoons chives divided minced
• 0.3 cup milk 
• 6 medium baking potatoes 
• 1.5 teaspoons salt divided
• 0.8 cup cheddar cheese shredded
• 0.7 cup cream sour divided
• 6 medium sweet potatoes and into 

Equipment

• bowl
• baking sheet
• oven

Directions

1. Pierce russet and sweet potatoes with a fork.
2. Bake at 400° for 60-70 minutes or until tender. Set sweet potatoes aside.
3. Cut a third off the top of each russet potato; scoop out pulp, leaving skins intact.
4. Place pulp in a bowl; mash with 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. Set aside.
5. Cut off the tip of each sweet potato; scoop out pulp, leaving skins intact. 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.
7. Bake at 350° for 15-20 minutes or until heated through.