DUO TATER BAKE

DUO TATER BAKE

4 lbs russet or Yukon Gold potatoes, peeled and cubed
2 lbs sweet potatoes, peeled and cubed
2 cartons (8-oz) each) spreadable chive and onion cream cheese
1 cup (8-oz) sour cream
1/4 cup shredded Colby-Monterey Jack cheese
1/3 cup milk
1/4 cup Parmesan cheese1/2 tsp salt
1/2 tsp pepper
TOPPING:
1 cup (4-oz) shredded Colby-Monterey Jack cheese
1/2 cup copped green onions
1/4 cup shredded parmesan cheese

Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash with half of the cream cheese and sour cream and all of the Colby cheese.

Drain russet potatoes; mash with remaining cream cheese and sour cream. Add the milk. Parmesan cheese, salt and pepper; mix well.

Spread 2-2/3 cups russet potato mixture into each of two greased 11-x-7-x-2-inch baking dishes. layer with 4 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture.

Bake uncovered, at 350^ for 15 minutes or until heated through. Combine topping ingredients; sprinkle over casseroles. Bake 2-3 minutes longer or until cheese is melted

Yield: 2 casseroles (10 servings each)