Recipe 4 - Marbled Stuffed Potatoes

First, I ignored the directions to put the potatoes in the oven and instead microwaved them until they were quite warm and cooked through. This meant a little longer for the russet potatoes than the sweet potato.


Then I peeled the sweet potato and squished it up in a small bowl.


The russet potatoes had a slice taken off the top, and then were shelled out with a spoon. The insides were scooped into a bowl, where the cheese, nutmeg, sour cream, and butter were all added and mixed. The sweet potato was also added here and stirred some more.




I personally do not really like sweet potatoes, so we had one with and one without. The mix of potatoes and other ingredients were scooped back into the shelled russet potatoes, then rubbed down with EVOO, and put in a pan into the oven at 400* for about 15 minutes.




then . . YOU EAT!!! Clearly, they were absolutely delicious, and gargantuan, and probably could have been a meal in of themselves. The potatoes took about an hour and a half to make and the original recipe is here, from a food network magazine. Again, I don't think I changed too much in the recipe except mine didn't have the sweet potato, but the other one did. Also, I halved this recipe as well and still had way too much food.