Ingredients
6 medium russet potatoes (about 8 ounces each)6 medium sweet potatoes (about 8 ounces each)2/3 cup sour cream, divided1/3 cup 2% milk3/4 cup shredded cheddar cheese4 tablespoons minced fresh chives, divided1-1/2 teaspoons salt, divided
Preparation
Preheat oven to 400°. Scrub russet and sweet potatoes; pierce several times with a fork. Place in foil-lined 15x10x1-in. pans; bake until tender, 60-70 minutes. Reduce oven setting to 350°.
When cool enough to handle, cut a third off the top of each russet potato (discard top or save for another use). Scoop out pulp, leaving 1/2-in.-thick shells. In a bowl, mash pulp, adding 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt.
Cut a thin slice off the top of each sweet potato; discard slice. Scoop out pulp, leaving 1/2-in.-thick shells. Mash pulp with remaining sour cream, chives and salt.
Spoon russet potato mixture into half of each russet and sweet potato skin. Spoon sweet potato mixture into other half. Return to pans. Bake until heated through, 15-20 minutes.
