| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 10 min |
| Cook: | 1 hr 25 min |
| Yield: | 4 servings |
Ingredients
- 4 large russet potatoes
- 1 large sweet potato
- 1/4 cup sour cream
- 3 tablespoons unsalted butter, cut into pieces and softened
- 2 scallions, thinly sliced
- 3/4 cup shredded sharp cheddar cheese Pinch of freshly grated nutmeg
- Kosher salt and freshly ground pepper
- Extra-virgin olive oil, for brushing
Instructions
- Preheat the oven to 400 degrees F. Put the russet and sweet potatoes directly on the oven rack and bake 30 minutes. Pierce each potato a few times with a fork and continue to bake until tender, 15 to 20 more minutes for the sweet potato and 20 to 25 more minutes for the russet potatoes. Let cool slightly.
- Peel the sweet potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet potato, cutting lengthwise. Scoop most of the flesh into another bowl, leaving the shells intact. Add the sour cream and butter to the bowl and mash with a fork. Stir in the scallions, 1/2 cup cheese, the nutmeg, 1 1/4 teaspoon salt, and pepper to taste. Gently fold in the sweet potato.
- Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with the remaining 1/4 cup cheese.
- Reduce the oven temperature to 375 degrees F. Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25 to 30 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 602 |
| Total Fat | 26 g |
| Saturated Fat | 14 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 11 g |
| Sugar | 5 g |
| Protein | 10 g |
| Cholesterol | 30 mg |
| Sodium | 1094 mg |
Reviews
Maybe I had too much sweet potato in the one I made but this came out too sweet for me. The more I tried to add butter and salt to alter it the more difficult it became to eat. This just wasn’t the recipe for me. I like a more savory potato. But a good idea though.
Definitely a family favorite! I have made it several times to the letter of the recipe. This last time, I used one large russet and cut in half, and a medium sweet potato for the both of us. Works just as well!
These came out perfect! Worth all of the hardwork 🙂 especially how the writing on my oven knobs are worn off so it’s difficult determining the oven degrees. My husband loved!!!!!!!!
This is a good way to make twice-baked potatoes more healthy. I hate sweet potatoes, but thought they added just enough extra flavor.
OMG this is amazingly yummy! After I made them as twice baked potatoes, I decided to just make it as a potato casserole for a family get together. Everyone loved it! MY husband has now told me that these are his favorite potatoes ever and has asked me to make it for his family at their next holiday get together!
These are a little bit of work but are delisiso!. I am not a huge sweet potato fan but my dad is so I made this recipe to have the best of both worlds and a little added extra with the cheese! They are worth the work and heat up well with a little butter if you have some leftovers.
I’m not sure how mixing two different potatoes makes such an amazing combination…but it does!!! It’s easy to make and definitely my potato side dish for Thanksgiving!
Delicious! My boyfriend doesn’t like sweet potatoes and is not a fan of baked potatoes but he LOVED these. He even requested me to make them for his birthday dinner.
this was such a nice change to the same old twice baked potatoes i usualy make! such a easy recipe, and so delicious! everyone enjoyed them. i didnt have the scallions, and i just used all purpose white potatoes not russet. i will definatley make these again, they were great!!
FABULOUS!!!!!!! I cut each potato in half and used greek yogurt in place of the sour cream. Best twiced baked potato I have EVER Made! Love Them!