Two-Tone Baked Potatoes Recipe

Pierce russet and sweet potatoes with a fork. Bake at 400 ° for 60-70 minutes or until tender. Set sweet potatoes aside. Cut a third off the top of each russet potato; scoop out pulp, leaving skins intact. Place pulp in a bowl; mash with 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. Set aside. Cut off the tip 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 filling into other half. Place on a baking sheet. Bake at 350 ° for 15-20 minutes or until heated through.