Two-Tone Baked Potatoes

• 6 medium russet potatoes
• 6 medium sweet potatoes
• 3 tablespoons butter
• 2/3 cup sour cream, divided
• 1/3 cup milk
• 3/4 cup cheddar cheese, shredded
• 4 tablespoons dried chives, divided
• 1 1/2 teaspoons salt, divided

1. Pierce russet and sweet potatoes with a fork.
2. Bake at 400u0b0F for 60-70 minutes or until tender.
3. Set sweet potatoes aside.
4. Cut 1/3 off top of russet potatoes, leaving skins intact.
5. Place pulp in bowl, mash with butter until smooth.
6. Add 1/3 cup sour cream. milk, cheese, 2 Tbsp chives, and 3/4 tsp salt and mash until creamy.
7. Cut off top of each sweet potato; scoop out pulp, leaving skins intact.
8. Mash pulp with remaining sour cream, chives, and salt.
9. Stuff mixture into 1/2 of each potato skin.
10. Spoon russet potato filling into other half.
11. Place on baking sheet.
12. Bake at 350F for 15-20 minutes, or until heated through.

russet potatoes, sweet potatoes, butter, sour cream, milk, cheddar cheese, dried chives, salt

Taken from www.food.com/recipe/two-tone-baked-potatoes-269271 (may not work)