Two-Tone Baked Potatoes

6 medium russet potatoes 6 medium sweet potatoes 2/3 cup sour cream, divided 1/3 cup milk 3/4 cup shredded cheddar cheese 4 tbsps minced chives, divided 1-1/2 tsps salt, divided

Bake both sweet and russet potatoes until tender. Set sweet potatoes aside. Cut a third off the top of each russet potato; scoop out pulp, leaving skins intact. Place pulpin bowl, mash with 1/3 cup sour cream, milk, cheese, 2 tbsps chives and 3/4 tsp salt. Set aside. Cut off the top of each sweet potato; scoop out pulp, leaving skins intact. Mash pulp with remaining sour cream, chives and salt. Stuff mixture into half of each potato skin; spoon russet potato fillinginto other half. Place on baking sheet. Bake at 350 degrees for 15 to 20 min or until heated through.

Twice baked potatoes are good. This way you get both choices.