These twice baked potatoes are called marbled because they also contain sweet potato that is mixed with the baked russet potatoes. They make a colorful addition to any meal. I prepared them to go along with the smoked tuna I described yesterday. I have long known how to make them and don’t really have a recipe, but this is the way I usually prepare them.
MARBLED STUFFED POTATOES
SERVINGS: 4 To make more just adjust the ingredients accordingly. For every 4 russets use 1 sweet potato.
- 4 large russet potatoes
- 1 large sweet potato
- 1/4 cup sour cream
- 3 Tablespoons unsalted butter, cut into pieces
- 2 scallions, thinly sliced
- 3/4 cup shredded sharp cheddar chees
- pinch of freshly grated nutmeg
- salt and pepper to taste
1. Preheat the oven to 400 degrees. Pierce each potato in several places and place directly on the oven rack. Bake for 1 hour, or until tender. Let cool slightly.
2. Peel the sweet potato. Transfer to a bowl and mash lightly with a fork until almost smooth.
Cut a slice off the top of each russet potato, lengthwise. Scoop out most of the flesh, leaving the shell intact. To the white potato, add the sour cream and butter and mix in. Add the scallions, 1/2 cup cheese , nutmeg, 1 1/4 teaspoon salt and pepper to taste.
Gently fold in the sweet potato.
3. Season the potato shells with salt and pepper. Generously fill with the potato mixture and sprinkle with the remaining cheese.
4. Reduce oven temperature to 375 degrees. Place the stuffed potatoes on a baking sheet or baking dish and bake until they are heated through and the cheese is melted, about 25 – 30 minutes.
MMMMM….mmmmmm! These are so good ! Give them a try real soon. I’m sure you will like them.
Hi Carolyn, I made the marbled stuffed potatoes for company yesterday. Boy were they ever a big hit. The dish made a beautiful presentation and it wasn’t difficult to make. Thank you so much for sharing your gift of cooking. Joan Scroggs
Joan, I’m so pleased to hear that. Thanks for letting me know. Carolyn