Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.12 Kcal (754 kJ) | ||
| Calories from fat | 24.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 4% | |
|---|---|---|---|
| Cholesterol | 8.59mg | 3% | |
| Sodium | 402.43mg | 17% | |
| Potassium | 742.89mg | 16% | |
| Total Carbs | 32.58g | 11% | |
| Sugars | 3.9g | 16% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 6.55g | 13% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.5mg | 9% | |
| Calcium | 132mg | 13% | |
| Amount Per 100 g | |||
| Calories | 100.1 Kcal (419 kJ) | ||
| Calories from fat | 13.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 4% | |
|---|---|---|---|
| Cholesterol | 4.77mg | 3% | |
| Sodium | 223.64mg | 17% | |
| Potassium | 412.84mg | 16% | |
| Total Carbs | 18.11g | 11% | |
| Sugars | 2.16g | 16% | |
| Dietary Fiber | 2.06g | 15% | |
| Protein | 3.64g | 13% | |
| Vitamin C | 5mg | 15% | |
| Vitamin A | 0.4mg | 22% | |
| Iron | 0.9mg | 9% | |
| Calcium | 73.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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