Double the Flavor—Twice Baked Potato stuffed with sweet potato filling

Baked Russet Potato + Baked Sweet Potato = Calorie-conscious stuffed potato with twice the flavor that loaded with nutrients! Inspired by a combo baked potato prepared by Joan Thayer, I simply baked two potatoes (one russet, one sweet potato, cut each in half, scooping out and then mashing the insides with a little milk, a drizzle of olive oil and seasoned salt. Definitely a tasty combination, and a healthy side dish.

Twice Baked Potato stuffed with sweet potato filling    Makes 2 servings
1 russet potato
1 sweet potato
Olive oil
Kosher salt
Milk
  1. Preheat the oven to 375-400°.
  2. Place potatoes on a baking sheet; Pierce each potato in a few spots with a fork. Lightly drizzle with olive oil and sprinkle with Kosher salt.
  3. Bake for 45 minutes to an hour, or until cooked through (time will vary based on size of potato). Remove potatoes from the oven, and cool.
  4. Cut russet potato in half and scoop out both halves to make a canoe-like shape. Remove outer skin of sweet potato.
  5. Place insides of both potatoes in a mixing bowl, add about 2 to 3 tablespoons of milk, a drizzle of olive oil and seasoning salt to taste. Whip and taste and add more milk, olive oil or seasoning salt as needed.
  6. Refill the shells with the potato mixture, mounding it slightly. At this point the potatoes can go into the oven for their second baking, or they can be set aside and then baked, for the second time, later. Potatoes can be baked for the second time now, or refrigerate and bake later if preferred.
  7. Set the potatoes and lids on a baking sheet, and bake at 350° until heated through, about 20 minutes. Serve immediately.
Recipe without photos . . .
Twice Baked Potato stuffed with sweet potato filling    Makes 2 servings
1 russet potato
1 sweet potato
Olive oil
Kosher salt
Milk
  1. Preheat the oven to 375-400°.
  2. Place potatoes on a baking sheet; Pierce each potato in a few spots with a fork. Lightly drizzle with olive oil and sprinkle with Kosher salt.
  3. Bake for 45 minutes to an hour, or until cooked through (time will vary based on size of potato). Remove potatoes from the oven, and cool.
  4. Cut russet potato in half and scoop out both halves to make a canoe-like shape. Remove outer skin of sweet potato.
  5. Place insides of both potatoes in a mixing bowl, add about 2 to 3 tablespoons of milk, a drizzle of olive oil and seasoning salt to taste. Whip and taste and add more milk, olive oil or seasoning salt as needed.
  6. Refill the shells with the potato mixture, mounding it slightly. At this point the potatoes can go into the oven for their second baking, or they can be set aside and then baked, for the second time, later. Potatoes can be baked for the second time now, or refrigerate and bake later if preferred.
  7. Set the potatoes and lids on a baking sheet, and bake at 350° until heated through, about 20 minutes. Serve immediately.

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