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4 pounds russet or Yukon Gold potatoes, peeled and cubed 3 pounds sweet potatoes, peeled and cubed 2 cartons (8 ounces each) spreadable chive and onion cream cheese 1 cup (8 ounces) 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: | |
| 1/2 cup (4 ounces) shredded Colby-Monterey 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; 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. 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.
3. Drain russet potatoes; mash with the remaining cream cheese and sour cream. Add the milk, Parmesan cheese, salt and pepper; mix well.
4. Spread 2-2/3 cups russet potato mixture into each of two greased 11-in. x 7-in. x 2-in. 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 longer or until cheese is melted.
Yield: 2 casseroles (10 servings each).
Nutrition Facts
3/4 cup: 236 calories, 12g fat (8g saturated fat), 38mg cholesterol, 246mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 5g protein.
Source: Taste of Home, "Duo Tater Bake," https://www.tasteofhome.com/recipes/duo-tater-bake/