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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   
       
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