Chef Scott: Two-Toned Potato
BETTENDORF, Iowa – What’s the best thing to do when you love two different dishes? Why not mix them together?
The director of the Scott Community College Culinary Arts Center, Chef Brad Scott, says he’s got a recipe that brings together twice baked potatoes and sweet potatoes.
“This is what I call my two-toned potato,” he says.
It’s quick to make:
1. Use one pre-cooked sweet potato and one Russett potato
2. Cap the sweet potato by cutting around the edges, put contents into a bowl
3. Cap the Russett potato and put the content of it in a different bowl
4. To the Russett, add sour cream and chef’s butter, a little chive, about 1 tsp sredded cheddar per person
5. Add 3 tbsp cream and whip
5. To the sweet potato, add sour cream, 1 tbsp parmesan cheese, chef’s butter for moisture and 1 tsp nutmeg
7. Place the shells on a baker’s sheet, fill one half with the Russett mixture and the other with the sweet potato
8. Add cheddar cheese to one side, parmesan cheese to the other
9. Place in a 350-degree oven for 20-minutes
10. Serve with a slice of ham and zucchini
All the colors blend together.
“You’ve got the best of both worlds,” says Chef Scott. “Sweet potato and twice baked.”