| Prep time: | 20 Min |
| Cook time: | 1 Hr 15 Min |
| Ready in: | 1 Hr 35 Min |
| SERVINGS: |
| Original yield: 12 servings |
INGREDIENTS
* 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 tablespoons minced chives, divided
* 1 1/2 teaspoons salt, divided
DIRECTIONS
* Pierce russet and sweet potatoes with a fork. Bake at 400 degrees for 60-70 minutes or until tender. Set sweet potatoes aside.
* Cut a third off the top of each russet potato; scoop out pulp, leaving skins intact. Place pulp in a bowl; mash with 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. Set aside.
* 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. Place on a baking sheet. Bake at 350 degrees for 15-20 minutes or until heated through.
