Zutaten für Two Toned Baked Potatoes
- 2 large russet potatoes
- 2 large sweet potatoes
- Light Sour Cream
- Skim Milk
- Reduced Fat Cheddar Cheese
- 3 tablespoons chopped chives
- 1 teaspoon salt
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Zubereitung von Two Toned Baked Potatoes
- Preheat oven to 400°F (200°C).
- Pierce 2 large russet potatoes and 2 large sweet potatoes several times with a fork.
- Bake for 60-70 minutes, or until potatoes are easily pierced with a fork.
- Remove sweet potatoes from oven; set aside to cool slightly.
- Once cool enough to handle, cut off the top third of each russet potato.
- Carefully scoop out the potato pulp, leaving the skins intact. Set skins aside.
- Place russet potato pulp in a medium bowl.
- Mash with 1/3 cup sour cream, 2 tablespoons milk, 1/2 cup shredded cheddar cheese, 2 tablespoons chopped chives, and 3/4 teaspoon salt.
- Set aside.
- Cut off the top third of each sweet potato.
- Scoop out the sweet potato pulp, leaving the skins intact.
- Place sweet potato pulp in a separate bowl.
- Mash with 1/3 cup sour cream, 1 tablespoon milk, 1/4 cup shredded Monterey Jack cheese, 1 tablespoon chopped chives, and 1/4 teaspoon salt.
- Fill each russet potato skin with the russet potato mixture.
- Fill each sweet potato skin with the sweet potato mixture.
- Place stuffed potatoes on a baking sheet.
- Bake at 350°F (175°C) for 15-20 minutes, or until heated through and fillings are bubbly.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
14g
Fat
4g
Carbs
11g
