Two-Toned Baked Potatoes

6 medium russet potatoes
1/3 c. milk
6 medium sweet potatoes
1 1/2 tsp. salt, divided
2/3 c. sour cream, divided
3/4 c. shredded Cheddar cheese
4 Tbsp. minced chives, divided

Pierce russet and sweet potatoes several times with fork. Bake at 400° for 60-70 minutes or until tender. Set sweet potatoes aside. Cut a third off the top of each russet potato; scoop out pulp, leaving skins intact. Place pulp in a bowl; mash with 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. Set aside. Cut off tip of each sweet potato; scoop out pulp, leaving skins intact. Mash pulp with remaining sour cream, chives and salt. Stuff mixture into half of each potato skin; spoon russet potato filling into other half. Place on baking sheet. Bake at 350° for 15-20 minutes or until heated through. 12 servings.