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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duo Tater Bake
 Categories: Potstoes, Cheese, Dairy, Vegetables
      Yield: 20 servings
 
      4 lb Russet or Yukon Gold
           - potatoes; peeled, diced
      3 lb Sweet potatoes; peeled,
           - diced
     16 oz (2 tubs) spreadable chive &
           - onion cream cheese; divide
      1 c  Sour cream; divided
    1/4 c  Shredded Colby-Monterey Jack
           - cheese
    1/3 c  Milk
    1/4 c  Shredded Parmesan cheese
    1/2 ts (ea) salt & pepper

MMMMM--------------------------TOPPING-------------------------------
      1 c  Shredded Colby-Monterey Jack
           - cheese
    1/2 c  Chopped green onions
    1/4 c  Shredded Parmesan cheese
 


  Place russet potatoes in a Dutch oven and cover with
  water. Bring to a boil. Reduce heat; cover and cook
  until tender, 10-15 minutes.
  
  Meanwhile, place sweet potatoes in a large saucepan;
  cover with water. Bring to a boil. Reduce heat; cover
  and cook until tender, 10-15 minutes. Drain; mash with 1
  carton cream cheese, 1/2 cup sour cream and 1/4 cup
  Colby-Monterey Jack cheese.
  
  Drain russet potatoes; mash with the remaining carton
  cream cheese and 1/2 cup sour cream. Stir in the milk,
  Parmesan cheese, salt and pepper.
  
  Spread 1 1/3 cups russet potato mixture into each of 2
  greased 11" X 7" baking dishes. Layer each with 2 cups
  sweet potato mixture. Repeat layers. Spread with
  remaining russet potato mixture.
  
  Bake, uncovered @ 350oF/175oC until heated through,
  about 15 minutes. Combine topping ingredients; sprinkle
  over casseroles. Bake until cheese is melted, 2-3
  minutes longer.
  
  Joan McCulloch, Abbotsford, British Columbia
  
  Makes: 2 casseroles (10 servings each)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duo Tater Bake
 Categories: Potstoes, Cheese, Dairy, Vegetables
      Yield: 20 servings
 
      4 lb Russet or Yukon Gold
           - potatoes; peeled, diced
      3 lb Sweet potatoes; peeled,
           - diced
     16 oz (2 tubs) spreadable chive &
           - onion cream cheese; divide
      1 c  Sour cream; divided
    1/4 c  Shredded Colby-Monterey Jack
           - cheese
    1/3 c  Milk
    1/4 c  Shredded Parmesan cheese
    1/2 ts (ea) salt & pepper

MMMMM--------------------------TOPPING-------------------------------
      1 c  Shredded Colby-Monterey Jack
           - cheese
    1/2 c  Chopped green onions
    1/4 c  Shredded Parmesan cheese
 


  Place russet potatoes in a Dutch oven and cover with
  water. Bring to a boil. Reduce heat; cover and cook
  until tender, 10-15 minutes.
  
  Meanwhile, place sweet potatoes in a large saucepan;
  cover with water. Bring to a boil. Reduce heat; cover
  and cook until tender, 10-15 minutes. Drain; mash with 1
  carton cream cheese, 1/2 cup sour cream and 1/4 cup
  Colby-Monterey Jack cheese.
  
  Drain russet potatoes; mash with the remaining carton
  cream cheese and 1/2 cup sour cream. Stir in the milk,
  Parmesan cheese, salt and pepper.
  
  Spread 1 1/3 cups russet potato mixture into each of 2
  greased 11" X 7" baking dishes. Layer each with 2 cups
  sweet potato mixture. Repeat layers. Spread with
  remaining russet potato mixture.
  
  Bake, uncovered @ 350oF/175oC until heated through,
  about 15 minutes. Combine topping ingredients; sprinkle
  over casseroles. Bake until cheese is melted, 2-3
  minutes longer.
  
  Joan McCulloch, Abbotsford, British Columbia
  
  Makes: 2 casseroles (10 servings each)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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