Marbled Stuffed Twice Baked Potatoes

This recipe is from GI Julian, or Susan if you prefer. Susan is an excellent cook, one of the best I know. Her house is one of my favorite places to eat. Mostly because her food is amazing, but also because the Julians make me feel so welcome that I think I am home!

Marbled Stuffed Twice Baked Potatoes 4 Lg. russet potatoes

1 Lg. sweet potato
1/4 c. sour cream
3 T. unsalted butter, cut into pieces
2 scallions, thinly sliced
3/4 c. shredded sharp cheddar cheese
Pinch of freshly grated nutmeg
Extra-Virgin olive oil, for brushing

Preheat oven to 400 degrees. Put the russet and sweet potatoes directly on the oven rack and bake 30 min. Pierce each potato a few times with a fork and continue to bake until tender. 15-20 min. more for the sweet potato and 20-25 min. more for the russets. Let cool slightly.

Peel the potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet, cutting lengthwise. Scoop most of the flesh into another bowl and leave shells intact. Add the sour cream and butter to the bowl and mash with a fork. Stir in the scallions, 1/2 cheese, nutmeg, 1 1/4 t. salt and pepper to taste. Gently fold in the sweet potato.

Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with remaining 1/4 c. cheese.

Reduce oven temp. to 375. Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25-30 min.


These potatoes were so good that I thought we needed to see them again!