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Two-Toned Twice Baked Potatoes

Two-Toned Twice Baked Potatoes

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A creamy layer of mashed baked potatoes topped with a layer of mashed sweet potatoes. A great side dish to please all!MORE+LESS-

Updated December 26, 2014


medium russet potatoes, baked and mashed


medium sweet potatoes, baked and mashed


cup sour cream, divided

1 1/2

teaspoons salt, divided

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  • 1

    Cook the russet and sweet potatoes according to your desired method. You can bake them or boil them. To bake them: Pierce the potatoes with a fork and bake them for 60-70 minutes in the oven at 400°F. Slice potatoes in half and scoop out the pulp with a spoon and mash, keeping the russet and sweet potatoes in seperate bowls. To boil them: Peel the potatoes and dice into one inch cubes. Boil for 15-20 minutes or until fork tender. Drain and mash keeping the russet and sweet potatoes in seperate bowls.

  • 2

    Add 1/3 cup sour cream, 1/3 cup milk, and 3/4 teaspoon salt to the mashed russet potatoes. With a mixer, blend until smooth. Spread evenly on the bottom of a greased 9x13 baking dish.

  • 3

    For the sweet potato layer, add the remaining 1/3 cup sour cream and 3/4 teaspoon salt. Mash by hand or blend with a mixer until smooth. Spread evenly over the mashed russet potato layer. At this point, you can refrigerate the dish to bake up to 24 hours later.

  • 4

    Pour melted butter over the top of the sweet potato layer and bake at 350°F for 20 minutes or until heated through.

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More About This Recipe

  • Thanksgiving is a potato lover’s dream. Mashed, baked, au gratin, scalloped, or fried, potatoes are certainly one of the most versatile vegetables of the holiday. And of course I can never decide which I like better, plain white mashed potatoes or sweet potatoes.

    With these Two-Toned Twice Baked Potatoes you don’t have to choose. A creamy layer of traditional white mashed potatoes is topped with a layer of vibrant sweet potatoes.

    You can bake the potatoes according to your favorite method, whether it’s boiling or baking them in the oven. I chose to poke some holes in mine and throw them in the oven. When they’re done, just slice them in half and scrape out the pulp.

    Of course you can doctor your potatoes with some fixings just like you would regular mashed potatoes. I added a little butter, sour cream, and milk to make them extra creamy.

    Then just layer the mashed russet potatoes first followed by the sweet potato layer.

    This potato dish is great because it can be prepared ahead of time and stored in the refrigerator until you need it. When ready, just pour on some melted butter for good luck and bake until nice and warm.

    These are definitely a unique addition to the traditional Thanksgiving feast and are eye catching with beautifully layered colors!

    More Potatoes for Thanksgiving

    If you're looking for a variety of potato recipes, you've come to the right place!

    Potatoes Provencal Recipe
    Potatoes Rancheros Casserole Recipe
    Thyme au Gratin Potatoes Recipe
    Baked Stuffed Potatoes Recipe
    Roasted Balsamic New Potatoes Recipe

    For more ideas, see our Potato Side Dish Recipes collection.

    Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!

Twice-Baked Potato Cups with Caramelized Shallots

These small potato cups (each one is half a russet potato) are a great choice if you're short on oven space. The potatoes can be baked and stuffed one day ahead and chilled, then warmed in the oven for 20 minutes while the turkey rests before carving.

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Published: 00:01 BST, 22 September 2013 | Updated: 00:01 BST, 22 September 2013

Twice-baked bubble and squeak jacket potatoes

These delicious potatoes make a great veggie main course in their own right, perhaps with a little cheese grated over, but are also a great side accompaniment to a casserole such as the Beef Stew and Mustard Suet Dumplings on page 59. I often make mash, as here, by baking rather than boiling potatoes as it results in a fluffier, more potato-y flavour. And the joy of this recipe is that you don’t waste the skins.

  • 4 baking potatoes
  • 3⁄4 head of Savoy cabbage, finely shredded
  • 3-4 knobs of butter
  • sea salt and freshly ground black pepper

❶ Preheat the oven to 180C/Gas 4. Wash and dry the potatoes and bake in the oven for
1 hour, until cooked through and crisp on the outside.

❷ Meanwhile, sauté the cabbage in a little butter and a dash of water until tender. Season with salt and pepper and drain off any excess moisture.

❸ Slice the baked potatoes in half. Scoop out the flesh and transfer it to a mixing bowl. Mash in a couple of knobs of butter with a fork. Add the cabbage, mix well, then taste and adjust the seasoning as necessary. You might also need another knob of butter, depending on the kind of potato used.

❹ Spoon the mashed potato back into the empty shells – it will come above the edges, which is good – and place on a baking tray. Return to the oven for 10-15 minutes, until the tops are golden and crisping. Serve straight away.

Can these potatoes be made ahead?

Some of my favorite recipes can be made ahead of time. This is especially important when you are trying to time out a meal. For this recipe, you can definitely make them ahead by following these tips:

  • Fill the potatoes with mix and put into a baking dish.
  • Cover the dish with plastic wrap and refrigerate.
  • Remove plastic wrap and stick in pre-heated oven.

If you have leftover potatoes that you want to reheat, my favorite way is in the air fryer. It takes no time and crisps them right up! The air fryer is the best for reheating all kinds of leftovers.

How to Store and Reheat Leftovers

Now, I will be shocked if you have leftovers. My family almost always eats the whole pan and fights over who gets the last one. However, if you do find yourself with leftovers, you can save them. Put them in an airtight container and store in the fridge for up to three days. Make sure the potatoes are completely cooled before you store them, otherwise the condensation will gather on the inside of the container and make them soggy. To reheat, you can put it in the microwave for 1-2 minutes or broil in the oven until cheese is melted. The microwave method is quick, but it won’t have quite the same consistency. The oven method takes longer, but gives you a better consistency, especially on the skins.