DUO TATER BAKE
4 lbs russet or Yukon gold potatoes, peeled and cubed 3 lbs sweet potatoes, peeled and cubed 2 cartons (8 oz. each) spreadable chive-and-onion cream cheese 1 cup sour cream / cup shredded Colby-mon14 terey Jack cheese / cup milk 13 / cup shredded Parmesan 14 cheese / tsp salt 12 / tsp pepper 12 TOPPING: 1 cup shredded ColbyMonterey Jack cheese / cup chopped green onions 12 / cup shredded Parmesan 14 cheese Prep Time: 40 minutes Bake Time: 20 minutes Yields: 2 casseroles (10 servings each)
1. Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat, cover and cook for 10-15 minutes or until tender. 2. Meanwhile, place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for 10-15 minutes or until tender. Drain and mash with half of the cream cheese and sour cream and all of Colby cheese. 3. Drain russet potatoes, mash with the remaining cream cheese and sour cream. Stir in the milk, Parmesan cheese, salt and pepper. 4. Spread 22/ cups russet potato mixture 3 into each of two greased 11-in. x 7-in. baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture. 5. Bake, uncovered, at 350°F for 15 minutes or until heated through. Combine topping ingredients and sprinkle over casseroles. Bake 2-3 minutes longer or until cheese is melted.
NUTRITIONAL INFORMATION Amount Per Serving ( / cup): 3 4 236 calories, 12 g fat, 38 mg cholesterol, 246 mg sodium, 25 g carbohydrate, 2 g fibre, 5 g protein.