Next time, I think I'll use a mixture of cheeses on the top so you can actually see the cheese. Afterall, you eat with your eyes first :) Cheddar is just a little too similar in color to the sweet potatoes!
Ingredients
- 2 large russet potatoes
- 2 sweet potatoes
- 5 scallions chopped (reserve about a tablespoon of green portion for garnish)
- 3 tablespoons butter, softened
- 1/2 cup sour cream
- 1-2 cups shredded sharp yellow cheddar
- 1 teaspoon salt
- ½ teaspoon white pepper
- Optional: ½ pound bacon
Instructions
- Preheat oven to 400 degrees.
- Place russet potatoes and sweet potato on center rack of oven and bake 30 minutes. (Place sweet potato on a small sheet of foil to catch drips). Open oven, flip potatoes and prick with a fork. Bake for another 30 minutes. Sweet potato may need another 15-30 minutes - bake until soft. Remove potatoes from oven to cool.
- Turn oven down to 375 degrees.
- In a bowl, mix together scallions (except for reserved tops to be used later for garnish), butter, shredded cheddar cheese, salt and pepper.
- Lay baking potatoes flat and cut in half horizontally. Scoop out each potato down to the skin (but leave enough potato so it keeps its shape) and place the filling in a large mixing bowl. Remove skin from sweet potato (you can also leave skin on!) and place in the bowl with the scooped-out russet potato filling.
- Roughly mash both potatoes with potato masher. Add cheese mixture and stir until smooth.
- Fill each potato with mixture, dividing evenly between the four halves.
- Sprinkle additional cheese on each filled half and place on sheet pan.
- Bake for 30 minutes or until mixture is hot and just golden brown.
- Top each with chopped scallion greens and serve immediately.
4 years ago: LakeHouse Trip
3 years ago: Hot day needs ice cream!
2 years ago: Milne Point Camp
1 year ago: Ptarmigan Lakes Pt 2
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