Two-tone baked potatoes is doubly wonderful as far as spud lovers are concerned. I have a reputation at home and at work for trying out new recipes. Everyone is glad I took a chance on this one. From Sherree Stahn of Central City Nebraska.

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

Method 

Pierce russet and sweet potatoes with a fork.

Bake at 400° 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° for 15-20 minutes or until heated through. Yield: 12 servings.