Two Tone Baked Potatoes
Elevate your potato game with these irresistible Two Tone Baked Potatoes—a stunning fusion of russet and sweet potatoes that’s as visually striking as it is delicious! This recipe combines the creamy, buttery richness of whipped russet potatoes with the naturally sweet and savory notes of mashed sweet potatoes, layered together in crispy potato skins and crowned with a golden, cheesy topping of cheddar and Parmesan. With just a handful of pantry staples and a clever technique, these twice-baked potatoes offer the perfect balance of textures and flavors. Perfect as a side dish or a standout addition to your holiday table, this recipe is easy to customize and takes less than 90 minutes from start to finish. Garnish with fresh chives for a bright, herby finish, and watch these crowd-pleasers disappear!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 large Sweet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 cup Cheddar cheese
- 0.5 cup Parmesan cheese
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chives (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet and sweet potatoes thoroughly. Pat them dry with a towel and prick them a few times with a fork to allow steam to escape during baking.
Place the potatoes on a baking sheet lined with parchment paper or foil. Bake for 45-60 minutes, or until they are tender when pierced with a knife or fork.
Remove the baked potatoes from the oven. Allow them to cool slightly so they are easier to handle.
Cut the russet potatoes in half lengthwise and scoop out the flesh into one bowl. Leave a thin layer of potato inside each skin to help the shells hold their shape.
Repeat the process with the sweet potatoes, scooping the flesh into a separate bowl.
To the russet potato flesh, add 2 tablespoons of butter, 1/2 cup of heavy cream, 1/2 cup of cheddar cheese, 3/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Mash or whip until smooth and creamy.
To the sweet potato flesh, add the remaining 2 tablespoons of butter, 1/2 cup of heavy cream, 1/2 cup of Parmesan cheese, 3/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Mash or whip until smooth and creamy.
Fill each potato skin with alternating layers of the russet and sweet potato mixtures. Use a spoon to create a slightly mounded shape for visual appeal.
Sprinkle the tops with the remaining cheddar and Parmesan cheeses for a golden, bubbly finish.
Return the filled potato skins to the baking sheet and bake for an additional 15-20 minutes, or until the tops are golden and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with chopped chives, if desired, and serve warm.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.6 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 364 mg | 28% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 777 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
