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I have a reputation at home and at work for trying out new recipes. Everyone is glad I took a chance on this one.\r\n-Sherree Stahn, Central City, Nebraska\r\n","recipeIngredient":["6 medium russet potatoes (about 8 ounces each)","6 medium sweet potatoes (about 8 ounces each)","2\/3 cup sour cream, divided","1\/3 cup 2% milk","3\/4 cup shredded cheddar cheese","4 tablespoons minced fresh chives, divided","1-1\/2 teaspoons salt, divided"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 400\u00b0. Scrub russet and sweet potatoes; pierce several times with a fork. Place in foil-lined 15x10x1-in. pans; bake until tender, 60-70 minutes. Reduce oven setting to 350\u00b0."},{"@type":"HowToStep","text":"When cool enough to handle, cut a third off the top of each russet potato (discard top or save for another use). Scoop out pulp, leaving 1\/2-in.-thick shells. In a bowl, mash pulp, adding 1\/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3\/4 teaspoon salt."},{"@type":"HowToStep","text":"Cut a thin slice off the top of each sweet potato; discard slice. Scoop out pulp, leaving 1\/2-in.-thick shells. Mash pulp with remaining sour cream, chives and salt."},{"@type":"HowToStep","text":"Spoon russet potato mixture into half of each russet and sweet potato skin. Spoon sweet potato mixture into other half. Return to pans. Bake until heated through, 15-20 minutes."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 237 calories","fatContent":"5g fat (3g saturated fat)","cholesterolContent":"11mg cholesterol","sodiumContent":"365mg sodium","carbohydrateContent":"42g carbohydrate (11g sugars","fiberContent":"5g fiber)","proteinContent":"6g protein. 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They will then require a few more minutes in the oven, but it's wonderful to have these already prepared to go into the oven prior to company coming.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleSnow"},"reviewBody":"These taste great and aren't super complicated. I was worried they wouldn't be worth all the work but they are!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCoathanger"},"reviewBody":"I started making these when the recipe first came out for the holidays. Everyone loves them! Now they get a taste of both kinds of potatoes. I make them of ahead of time, refrigerate, covered, let set on counter for 30 minutes and bake (it takes longer) until heated.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldLocomotive"},"reviewBody":"Love this recipe as we can have both sweet and white potatoes in one meal, easily! The potato filling is wonderful! Had to search for this recipe online as I couldn't find it in my books, but wouldn't give up until I had it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCactus"},"reviewBody":"These were amazing and so cute! Will definitely make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"13068","romance_copy_dek":"One potato...two potato...this recipe is doubly wonderful as far as spud lovers are concerned. I have a reputation at home and at work for trying out new recipes. 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