Two Tone Baked Potatoes

Elevate your potato game with these irresistible Two Tone Baked Potatoes—a stunning fusion of russet and sweet potatoes that’s as visually striking as it is delicious! This recipe combines the creamy, buttery richness of whipped russet potatoes with the naturally sweet and savory notes of mashed sweet potatoes, layered together in crispy potato skins and crowned with a golden, cheesy topping of cheddar and Parmesan. With just a handful of pantry staples and a clever technique, these twice-baked potatoes offer the perfect balance of textures and flavors. Perfect as a side dish or a standout addition to your holiday table, this recipe is easy to customize and takes less than 90 minutes from start to finish. Garnish with fresh chives for a bright, herby finish, and watch these crowd-pleasers disappear!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 large Russet potatoes
• 2 large Sweet potatoes
• 4 tablespoons Unsalted butter
• 1 cup Heavy cream
• 1 cup Cheddar cheese
• 0.5 cup Parmesan cheese
• 1 teaspoon Garlic powder
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chives (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and scrub the russet and sweet potatoes thoroughly. Pat them dry with a towel and prick them a few times with a fork to allow steam to escape during baking.

Step 3

Place the potatoes on a baking sheet lined with parchment paper or foil. Bake for 45-60 minutes, or until they are tender when pierced with a knife or fork.

Step 4

Remove the baked potatoes from the oven. Allow them to cool slightly so they are easier to handle.

Step 5

Cut the russet potatoes in half lengthwise and scoop out the flesh into one bowl. Leave a thin layer of potato inside each skin to help the shells hold their shape.

Step 6

Repeat the process with the sweet potatoes, scooping the flesh into a separate bowl.

Step 7

To the russet potato flesh, add 2 tablespoons of butter, 1/2 cup of heavy cream, 1/2 cup of cheddar cheese, 3/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Mash or whip until smooth and creamy.

Step 8

To the sweet potato flesh, add the remaining 2 tablespoons of butter, 1/2 cup of heavy cream, 1/2 cup of Parmesan cheese, 3/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Mash or whip until smooth and creamy.

Step 9

Fill each potato skin with alternating layers of the russet and sweet potato mixtures. Use a spoon to create a slightly mounded shape for visual appeal.

Step 10

Sprinkle the tops with the remaining cheddar and Parmesan cheeses for a golden, bubbly finish.

Step 11

Return the filled potato skins to the baking sheet and bake for an additional 15-20 minutes, or until the tops are golden and bubbly.

Step 12

Remove from the oven and let cool for a few minutes. Garnish with chopped chives, if desired, and serve warm.

Nutrition Facts

Serving size	1454.2 grams (1454.2g)

Amount per serving	% Daily Value*
Calories	2781

Total Fat 175.40g	225%
Saturated Fat 103.80g	519%
Polyunsaturated Fat NaNg
Cholesterol 502mg	167%
Sodium 5176mg	225%
Total Carbohydrate 224.00g	81%
Dietary Fiber 21.90g	78%
Total Sugars 23.20g
Protein 63.60g	127%

Vitamin D 0IU	0%
Calcium 1141mg	88%
Iron 10mg	55%
Potassium 3751mg	80%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.8%

Protein: 9.3%

Carbs: 32.8%