Two Toned Shredded Potatoes Recipes

TWO-TONE BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub russet and sweet potatoes; pierce several times with a fork. Place in foil-lined 15x10x1-in. pans; bake until tender, 60-70 minutes. Reduce oven setting to 350°., When cool enough to handle, cut a third off the top of each russet potato (discard top or save for another use). Scoop out pulp, leaving 1/2-in.-thick shells. In a bowl, mash pulp, adding 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. , Cut a thin slice off the top of each sweet potato; discard slice. Scoop out pulp, leaving 1/2-in. thick shells. Mash pulp with remaining sour cream, chives and salt., Spoon russet potato mixture into half of each russet and sweet potato skin. Spoon sweet potato mixture into other half. Return to pans. Bake until heated through, 15-20 minutes.

DOUBLE-BAKED MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated though.

TWO-POTATO GRATIN

Steps:

• Heat oven to 375°F. Spray 2-quart casserole dish with cooking spray.
• In 1-quart saucepan, melt butter over medium heat. Stir in flour; cook 1 minute. Gradually add milk, stirring constantly with whisk. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in mustard, salt and pepper. Remove from heat; stir in cheeses until melted.
• Layer half of the potatoes in casserole; pour half of the sauce over potatoes. Repeat layers once.
• Cover; bake 30 minutes. Uncover; bake 30 minutes longer or until potatoes are tender and top is golden brown. Let stand 10 minutes before serving.

TWO-TONE BAKED POTATOES

Steps:

• Pierce russet and sweet potatoes with a fork.
• Bake at 400°F for 60-70 minutes or until tender.
• Set sweet potatoes aside.
• Cut 1/3 off top of russet potatoes, leaving skins intact.
• Place pulp in bowl, mash with butter until smooth.
• Add 1/3 cup sour cream. milk, cheese, 2 Tbsp chives, and 3/4 tsp salt and mash until creamy.
• Cut off top of each sweet potato; scoop out pulp, leaving skins intact.
• Mash pulp with remaining sour cream, chives, and salt.
• Stuff mixture into 1/2 of each potato skin.
• Spoon russet potato filling into other half.
• Place on baking sheet.
• Bake at 350F for 15-20 minutes, or until heated through.

TWO-TONED SHREDDED POTATOES RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degree F. Coat a 9" x 13" baking dish with cooking spray; set aside. Place potatoes in a large bowl and sprinkle with salt. Add enough ice water to just cover potatoes and let stand 10 minutes. Meanwhile, in a medium saucepan, combine sugar, corn syrup, and water; bring to a boil over medium-high heat, stirring constantly. Remove from heat and stir in butter and apple juice until butter is melted. Drain potatoes well and place in baking dish. Pour sugar mixture over potatoes and bake 55 to 60 minutes, or until potatoes are tender, stirring halfway through baking.