Marbled Stuffed Potatoes

4 large russet potatoes
1 large sweet potato
1/2 cup sour cream
3 Tablespoons butter
Chives
3/14 cup shredded cheddar (medium or sharp)
Salt and pepper

1. Preheat the oven to 400. Put potatoes (regular and sweet) directly on the oven rack and bake for 30 minutes. After 30 minutes pierce each potato a few times with a fork and continue to bake until tender – 15 to 20 mins for the sweet potato and 20 to 25 for the russet potatoes. Be sure to put the sweet potato on a piece of foil after you pierce it.
2. Peel the sweet potato and transfer to bowl and mash lightly with a fork until almost smooth. Set aside.
3. Trim a thin slice off the top of the potato, scoop out the potato, leaving shells in tact. Add sour cream, butter and mix. Add scallions and ½ cup of cheese. And mix. Season with salt and pepper. Gently fold in sweet potato.
4. Fill the skins with the potato mixture. Top with cheese. If the potato mixture is still hot you can broil to melt cheese. If the potato mixture is cooled off – bake for 20 mins at 375 to warm up.


So yummy!