TWO-TONED RECIPES

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme until melted and blended., Remove from the heat; stir in vanilla. Pour 2-1/2 cups into a large bowl; stir in chocolate chips and walnuts until chips are melted. Pour into prepared pan. , Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Refrigerate overnight or until firm., Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator.

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.