Two Tone Potatoes Recipes

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TWO-TONE POTATO WEDGES



Two-Tone Potato Wedges image

Better than french fries, these tasty potatoes have just the right touch of garlic and Parmesan cheese. This is the only way my daughter will eat sweet potatoes, and she loves 'em!. -Marie Nicolau Schumacher, Larchmont, New York

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 7

2 medium potatoes
1 medium sweet potato
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon grated Parmesan cheese
2 garlic cloves, minced

Steps:

  • Cut each potato and the sweet potato into eight wedges; place in a large resealable plastic bag. Add the oil, salt and pepper; seal bag and shake to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 20 minutes. Turn potatoes; sprinkle with cheese and garlic. Bake 20-25 minutes longer or until golden brown.

Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 176mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

TWO-TONE BAKED POTATOES



Two-Tone Baked Potatoes image

One potato...two potato...this recipe is doubly wonderful as far as spud lovers are concerned. I have a reputation at home and at work for trying out new recipes. Everyone is glad I took a chance on this one. -Sherree Stahn, Central City, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 12 servings.

Number Of Ingredients 7

6 medium russet potatoes (about 8 ounces each)
6 medium sweet potatoes (about 8 ounces each)
2/3 cup sour cream, divided
1/3 cup 2% milk
3/4 cup shredded cheddar cheese
4 tablespoons minced fresh chives, divided
1-1/2 teaspoons salt, divided

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.

Nutrition Facts : Calories 237 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 365mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That's the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.

Provided by Ali Slagle

Categories     dinner, weekday, vegetables, main course, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 9

4 tablespoons unsalted butter, cubed and softened
4 large russet potatoes
2 tablespoons canola or other neutral oil
Kosher salt
1/2 cup whole milk
1/2 cup sour cream
1/2 cup grated Cheddar cheese (about 2 ounces)
Black pepper
2 tablespoons chopped chives (optional)

Steps:

  • Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
  • Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
  • Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
  • Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 1081 milligrams, Sugar 5 grams, TransFat 1 gram

TWO-TONE POTATO SALAD



Two-Tone Potato Salad image

Provided by Food Network

Time 41m

Yield 6 to 8 servings

Number Of Ingredients 16

2 baking potatoes (about 1-1/4 pounds)
2 sweet potatoes (about 1-1/4 pounds)
Salt
1/3 cup mayonnaise
2 tablespoons Dijon-style mustard
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons capers, drained
2 tablespoons chopped pitted green olives (with or without pimientos)
Freshly ground black pepper
2 stalks celery (with leaves if possible), finely chopped
2 hard cooked eggs, coarsely chopped (optional)
3 scallions, finely chopped
1/2 red onion, finely diced (about 1/2 cup)
1/4 cup chopped flat leaf parsley, plus a few sprigs, for garnish
8 pitted black olives, rinsed and blotted dry

Steps:

  • Peel the potatoes and cut into 3/4-inch dice. Place the baking potatoes in a large saucepan with 2 quarts cold, lightly salted water. Bring to a boil and cook for 4 minutes. Add the sweet potatoes and simmer until both types of potatoes are just tender, 4 to 6 minutes, 10 to 12 minutes in all. Drain the potatoes in a colander.
  • Meanwhile, prepare the dressing. In a large salad bowl combine the mayonnaise and mustard and whisk until smooth. Whisk in the oil, vinegar, capers, green olives, and pepper. Stir in the drained potatoes while still hot and let cool.
  • Stir in the celery, eggs, scallions, onion, and parsley. Correct the seasoning, adding salt or vinegar: the salad should be highly seasoned. Clean the edges of the bowl with a rubber spatula or a paper towel. Decorate the top of the salad with a black olive and parsley sprigs and serve at once.

TWO-POTATO SALAD



Two-Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

4 strips thick-sliced smoked bacon
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 pound Yukon gold potatoes, peeled and cut into 1-inch cubes
1 teaspoon kosher salt, plus more for seasoning
4 scallions, finely chopped
2 celery stalks, finely chopped
2 serrano chiles, stemmed, seeded and minced
1/2 cup plus 2 tablespoons mayonnaise
2 tablespoons Creole mustard
1 tablespoon finely chopped fresh tarragon leaves
Freshly ground black pepper
6 ounces arugula

Steps:

  • Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.
  • Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.
  • Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.

TWO-TONE BAKED POTATOES



Two-Tone Baked Potatoes image

This came from an early addition of TOH. It is an easy do-ahead, and bake just before serving. I have found that the scooped out skins, especially the sweet potatoes, collapse and are not very appetizing looking. Lately, I have served then in narrow ramekins, and they look better on the table.

Provided by NurseJaney

Categories     Potato

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 8

6 medium russet potatoes
6 medium sweet potatoes
3 tablespoons butter
2/3 cup sour cream, divided
1/3 cup milk
3/4 cup cheddar cheese, shredded
4 tablespoons dried chives, divided
1 1/2 teaspoons salt, divided

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 TONE BAKED POTATOES



Two Tone Baked Potatoes image

Make and share this Two Tone Baked Potatoes recipe from Food.com.

Provided by sue in pa.

Categories     Potato

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 7

6 medium russet potatoes
6 medium sweet potatoes
2/3 cup sour cream, divided
1/3 cup milk
3/4 cup shredded cheddar cheese
4 tablespoons minced chives, divided
1 1/2 teaspoons salt, divided

Steps:

  • Pirece potatoes with a fork.
  • Bake at 400 degrees 60 to 70 minutes.
  • Cut a third off the top of each russet potato.
  • scoop out the pulp.
  • Put the pulp in a bowl.
  • Mash with 1/3 cup of sour cream,milk cheese,2 tablespoons chives and 3/4 teaspoon salt.
  • Use another bowl and repeat mixture with sweet potatoes.
  • Stuff mixture into half of each potato skin.
  • Place on a baking sheet.
  • Bake a 350 degrees for 15 to 20 minutes.

Nutrition Facts : Calories 198.5, Fat 5.4, SaturatedFat 3.4, Cholesterol 14, Sodium 386.8, Carbohydrate 32.7, Fiber 4.3, Sugar 3.6, Protein 5.6

TWO TONE POTATOES



Two Tone Potatoes image

Make and share this Two Tone Potatoes recipe from Food.com.

Provided by Lvs2Cook

Categories     Yam/Sweet Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1 garlic clove, minced
3 small sweet potatoes, each cut lengthwise into 8 wedges
3 small baking potatoes, each cut lengthwise into 8 wedges

Steps:

  • Preheat oven to 450º.
  • Combine first 7 ingredients in a large zip-lock bag. Add potatoes; seal and shake to coat potatoes with spice mixture. Place potatoes on a baking sheet.
  • Bake at 450º for 35 minutes or until tender.

Nutrition Facts : Calories 167.9, Fat 0.3, SaturatedFat 0.1, Sodium 500.1, Carbohydrate 39, Fiber 5, Sugar 4.9, Protein 3.4

TWO-TONE POTATO SALAD



Two-Tone Potato Salad image

From the More Vitality Cooking, 1997, this is a surprisingly different potato salad recipe! NOTE: The original recipe calls for peeling the potatoes, but since I like the skins, they're left on!

Provided by Sydney Mike

Categories     Yam/Sweet Potato

Time 45m

Yield 10 cups, 6-8 serving(s)

Number Of Ingredients 12

2 lbs yams
2 lbs potatoes, thin-skinned
2 -3 oranges
1/4 cup olive oil
2 tablespoons lemon juice, fresh
1 tablespoon Dijon mustard
1 tablespoon granulated sugar
2 garlic cloves, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
chives
coriander (optional) or parsley (optional)

Steps:

  • Steam or boil potatoes as you normally would, whole or cut in half, until just tender when pierced with a skewer, perhaps about 20 minutes. Remember that the yams, particularly, will continue to cook after being removed from heat, so remove them while they are still fairly firm.
  • Meanwhile, finely mince zest of 1 orange.
  • Squeeze 1 cup of juice from the oranges & pour it into a large bowl.
  • Whisk in the zest, oil, lemon juice, mustard, sugar, garlic, salt & pepper.
  • Cut warm potatoes into 1 1/2" pieces, adding warm pieces to dressing as they are cut.
  • Stir gently.
  • Although best served at room temperature, the salad should be refrigerated, covered, at least 3 hours. Can be made the night before serving.
  • Sprinkle snipped chives or chopped coriander or parsley overe salad just before serving.
  • Cover & refrigerate leftovers up to 3 days.

Nutrition Facts : Calories 404.8, Fat 9.5, SaturatedFat 1.3, Sodium 243.8, Carbohydrate 76.1, Fiber 10.4, Sugar 8.3, Protein 5.9

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