Tuesday, August 30, 2011

Marbled Stuffed Potatoes

I love to have a baked potato every now and then, but my husband dislikes potatoes. He does however love sweet potatoes. Enter compromise that is oh so delicious.

Marbled Stuffed Potatoes
Makes 4 servings
You will need:

  • 4 large russet potatoes
  • 1 large sweet potato
  • 1/4 Cup sour cream
  • 3 T butter
  • 2 to 3 green onions
  • 1 cup shredded sharp cheddar cheese
  • pinch of cinnamon
  • olive oil for brushing
  • salt
  • pepper
Preheat the oven to 400 degrees. Place all of the potatoes directly on the oven rack and bake for 30 minutes. Pierce each potato a few times and then continue to bake for another 20 minutes. Let cool slightly (you'll probably have to handle the potatoes with oven mitts for the next part).

Peel the sweet potato and place in a bowl. Mash it lightly with a fork. Trim a thin slice off of the top of each russet potato lengthwise. Scoop out most of the flesh, leaving skins intact, into another bowl. Stir in the sour cream, butter, onions, cinnamon and 3/2 cup cheddar. Salt and pepper to taste. 

Brush the skins with olive oil. If you want you can salt and pepper the skins. Generously stuff the the russet potato skins with the potato mixture. Top with the remaining cheese.

Reduce the oven temperature to 375 degrees. Place the stuffed potatoes on a baking sheet and cook until the cheese is melted. About 25 to 30 minutes.

You can also add in some bacon bits if you wanted a more traditional baked potato.

Adapted from the October 2010 issue of Food Network Magazine

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