More Great Recipes: Potato

Duo Potato Bake


User Avatar
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

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11137 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter