Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 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.

Target recipe: bake potatoes until almost done. remove from oven and let cool long enough so that you can handle them. cut them in half lengthwise and scoop out the insides and place in a bowl. mash the potatoes with a masher, add some milk (for 6 potatoes i add about 3-4 tbsp.) and about 2 tablespoons of margarine. mash some more to mix in the milk and margarine. add about 1/2 cup of grated cheddar cheese , how much depends on how cheesy you want them, and mix the cheese in thoroughly. place the potato mixture back into the skins and bake at 350% for about 30 minutes.