Duo Tater Bake

Source: Taste of Home Magazine

Ingredients

  • 4 lb. russet potatoes, peeled and cubed
  • 3 lb. sweet potatoes, peeled and cubed
  • 2 cartons spreadable chive and onion cream cheese
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  • 1 cup sour cream
  • 1/4 cup shredded Colby-Monterey Jack cheese
  • 1/3 cup milk
  • 1/4 cup shredded Parmesan cheese
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Topping:

  • 1 cup shredded Colby-Monterey Jack cheese
  • 1/2 cup chopped green onions
  • 1/4 cup shredded Parmesan cheese

Directions

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 the remaining cream cheese and sour cream. Add the milk, Parmesan cheese, salt and pepper; mix well. Spread 2 2/3 cup russet potato mixture into each of two greased 11x7 baking dishes. Layer with 4 cup sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture. Bake, uncovered, at 350 degrees F for 15 minutes or until heated through. Combine topping ingredients; sprinkle over casseroles. Bake 2-3 minutes longer or until cheese is melted. 2 casseroles.

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By Robin from Washington, IA

August 20, 20070 found this helpful

definitely a different twist on this. I"m just not to sure about the sweet potatoes though.

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August 21, 20070 found this helpful

the recipe sounds great for company - to make in advance.

how many ounces of chive and onion cream cheese?

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August 21, 20070 found this helpful

FOR REAL YOU ADD SWEET POTATOES ? OR IS THIS A TYPO ?

NOT SURE I WOULD LIKE IT THIS WAY

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August 23, 20070 found this helpful

This recipe was copied from the August/September issue of Taste of Home magazine.

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October 4, 20070 found this helpful

I made this last night for a dinner party of 12 and everyone raved about it! Looked great, tasted fabulous! The sweet potatoes were great in it and I'm not a sweet potato fan! You can't go wrong with this grand champion recipe from Taste of Home magazine.

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