Michael is a meat and potatoes kind of guy and really enjoys this side dish. Being able to add the sweet potatoes makes is a bit healthier than just have plain twice baked potatoes.
Russet Potatoes
Sweet Potatoes
Sour Cream
Milk
Butter
Shredded Cheddar Cheese
Salt
Pepper
Bacon Bits
*Adjust amounts to the amount of potatoes needed. For the 2 of us I use 1 sweet potato and 1 russet.
**You could use any ingredients you’d like – chives, diced broccoli, etc.
- Pierce russet and sweet potatoes with a fork. Microwave about until tender. Set sweet potatoes aside.
- Cut each russet potato in half; scoop out pulp, leaving skins intact. Place pulp in a bowl; mash with sour cream, milk, butter, cheese, salt, pepper & bacon. Set aside.
- Cut off the tip of each sweet potato; scoop out pulp, leaving skins intact. Mash pulp with butter salt & pepper.
- 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.
A great compromise between a sweet potato and a regular white potato
Kelly's Kitchen 