Potato Skins with Potato and Sweet Potato

20200103 Potato varieties fall into two types: mealy potatoes, which are great for frying or steaming, and waxy potatoes, best for soups and stir-fries. Most potatoes grown in Korea today are the waxy type, which is why fast-food chains like McDonald's import mealy potatoes from abroad for their fries. Back in the Japanese colonial period, apparently, a mealy American variety called 'Danshaku' (Irish Cobbler), brought in through Japan, was widely eaten — and that's actually the origin of Gangwon-do's old native potato. Anyway, the point is that potato skins with that supposedly amazing crispy texture are hard to pull off with waxy potatoes. So as I ate my not-so-crispy, somewhat mealy-textured potato skins, I made up this long excuse. (Source: Namu Wiki) -Cut potato and sweet potato in half and steam them. Let cool slightly, then scoop out the flesh. Brush evenly with olive oil, sprinkle with salt and pepper, and bake at 210°C for 10 minutes. -Fill the potato and sweet potato skins with cheese, parsley, and jamón, then bake again at 210°C for another 10 minutes. (Used mozzarella since I was out of cheddar.) -Top with the prettiest sour cream in the world, made the day before, and enjoy. *The prettiest sour cream in the world = heavy cream and yogurt in a 3:1 ratio, with 2 to 3 T of lemon juice stirred in well, left to ferment at room temperature for about 6 hours, then refrigerated overnight.