MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Duo Tater Bake
 Categories: Potatoes, Cheese, Dairy, Vegetables
      Yield: 20 Servings

      4 lb Russet or Yukon Gold
           - potatoes; peeled, diced
      3 lb Sweet potatoes; peeled,
           - diced
     16 oz Spreadable chive & onion
           - cream cheese; divide
      1 c  Sour cream; divided
    1/4 c  Colby-Monterey Jack cheese;
           - shredded
    1/3 c  Milk
    1/4 c  Parmesan cheese; shredded
    1/2 ts Salt
    1/2 ts Pepper

MMMMM--------------------------TOPPING-------------------------------
      1 c  Colby-Monterey Jack cheese;
           - shredded
    1/2 c  Green onions; chopped
    1/4 c  Parmesan cheese; shredded

  Place russet potatoes in a Dutch oven and cover with water. Bring
  to a boil. Reduce heat; cover and cook until tender, 10 to
  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 to 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
  11x7" baking dishes. Layer each with 2 cups sweet potato mixture.
  Repeat layers. Spread with remaining russet potato mixture.

  Bake, uncovered @ 350 F/175 C until heated through, about
  15 minutes. Combine topping ingredients; sprinkle over casseroles.
  Bake until cheese is melted, 2 to 3 minutes longer.

  Recipe by Joan McCulloch, Abbotsford, British Columbia

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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