DUO TATER BAKE

Cut down on precious holiday prep time with this creamy potato dish that combines sweet potatoes with regular spuds, plus three delicious types of cheese.

—Joan Mcculloch, Abbotsford, BC

Prep: 40 min. • Bake: 20 min. • Makes: 2 casseroles (10 servings each)

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

1/4 cup shredded Colbymonterey Jack cheese 1/3 cup 2% milk

1/4 cup shredded Parmesan cheese 1/2 tsp. salt

1/2 tsp. pepper

TOPPING

1 cup shredded Colbymonterey Jack cheese

1/2 cup chopped green onions 1/4 cup shredded

Parmesan cheese

1. Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat and cook until tender, 10-15 minutes.

2. Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cook until the potatoes are tender, 10-15 minutes. Drain; 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 22/3 cups russet potato mixture into each of 2 greased 11x7-in. baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Top with remaining russet potato mixture.

5. Bake, uncovered, at 350° until heated through, about 15 minutes. Combine the topping ingredients; sprinkle over casseroles. Bake the casseroles until cheese is melted,

2-3 minutes longer.

3/4 CUP 236 cal., 12g fat (8g sat. fat), 38mg chol., 246mg sod., 25g carb.

(7g sugars, 2g fiber), 5g pro.