Duo Tater Bake

Name: Duo Tater Bake
Ingredients: 4 lbs russet potatoes or 4 lbs yukon gold potatoes, peeled and cubed; 3 lbs sweet potatoes, peeled and cubed; 2 (8 ounce) cartons spreadable chive & onion cream cheese; 1 cup sour cream; 1/4 cup shredded colby-monterey jack cheese; 1/3 cup milk; 1/4 cup shredded parmesan cheese; 1/2 teaspoon salt; 1/2 teaspoon pepper; TOPPING; 1 cup shredded colby-monterey jack cheese; 1/2 cup green onion; 1/4 cup shredded parmesan cheese

13 ingredients

5 steps

Ingredients

4 lbs russet potatoes or 4 lbs yukon gold potatoes, peeled and cubed
3 lbs sweet potatoes, peeled and cubed
2 (8 ounce) cartons spreadable chive & onion cream cheese
1 cup sour cream
1/4 cup shredded colby-monterey jack cheese
1/3 cup milk
1/4 cup shredded parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
TOPPING
1 cup shredded colby-monterey jack cheese
1/2 cup green onion
1/4 cup shredded parmesan cheese

Directions

1

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.
2

Meanwhile, place sweet potatoes in a large saucepan; cover with water, bring to a boil, and reduce heat. Cover and cook for 15 to 20 minutes or until tender. Drain, mash with half the cream cheese and sour cream and all of the colby cheese.
3

Drain the russet potatoes; mash with the remaining sour cream and cream cheese. Add the milk, Parmesan cheese, salt and pepper; mix well.
4

Spread 2 2/3 cups russet potato mixture into each of 2 greased 11x7 inch baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture.
5

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