I thought I was all done with twice-baked potatoes, but then I saw this recipe. It calls for plain ol’ potatoes AND sweet potatoes! I had to give it a try. This took a while to make, since you are baking the potatoes the old-fashioned way (in the oven!). Man, that sweet potato baking in the oven made the house smell good, though! It only calls for 1/4 cup sour cream, and I was sure that that wasn’t enough,, but once I added the sweet potato to the mixture, I could tell that I would not need to add more sour cream. The sweet potato itself makes the mixture really creamy. These were really good and were a big hit in my house. They just take a while to make. We enjoyed these with some Quorn Cutlets, a salad, and some popovers.
Marble Stuffed Potatoes
(Food Network magazine, Oct. 2010)
4 large russet potatoes
1 large sweet potato
1/4 cup sour cream
3 tbsp unsalted butter, cut into pieces and softened
2 scallions, thinly sliced (I used chives)
2/4 cup shredded sharp cheddar cheese
pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
extra-virgin olive oil, for brushing
1. Preheat the oven to 400 degrees F. Put the russet and sweet potatoes directly on the oven rack and bake 30 minutes. Pierce each potato a few times with a fork and continue to bake until tender, 15-20 more minutes for the sweet potato and 20-25 more minutes for the russet potatoes. Let cool slightly.
2. Peel the sweet potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet potato, cutting lengthwise. Scoop most of the flesh into another bowl, leaving the shells intact. Add the sour cream and butter to the bowl to the bowl and mash with a fork. Stir in the scallions, 1/2 cup cheese, the nutmeg, 1 1/4 tsp salt, and pepper to taste. Gently fold in the sweet potato.
3. Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with the remaining 1/2 cup cheese.
4. Reduce the oven temperature to 375 degrees F. Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25-30 minutes.