Duo Tater Bake Recipe

Directions Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 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 10-15 minutes or until tender. Drain; mash with half of the cream cheese and sour cream and all of Colby cheese. Drain russet potatoes; mash with the remaining cream cheese and sour cream. Stir in the milk, Parmesan cheese, salt and pepper. Spread 2-2/3 cups russet potato mixture into each of two greased 11-in. x 7-in. baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture. Bake, uncovered, at 350degrees 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). Originally published as Duo Tater Bake in Taste of Home August/September 2007, p27 Nutritional Facts 3/4 cup equals 236 calories, 12 g fat (8 g saturated fat), 38 mg cholesterol, 246 mg sodium, 25 g carbohydrate, 2 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend