More Great Recipes: Potato

Duo Potato Bake


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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


Place russett potatoes in a dutch oven and cover with water. Bring to a boil. Reduce heat; covere 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 and mix well.



Spread 2 2/3 cups white potato mixture into each of 2 greased 11x7x2" baking dishes. Layer with 4 cups of


sweet potato mixture. Repeat layers. Spreak with the remaining russet potato mixture.



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


Pairs Well With


Notes

A dash of local for every season
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