Duo Tater Bake

4 pounds russet or Yukon Gold potatoes, peeled and cubed
3 pounds sweet potatoes, peeled and cubed
2 cartons (8 ounces each) spreadable chive and onion cream cheese
1 cup (8 ounces) cream cheese
1/4 cup shredded Colby-Monterey Jack cheese
1/3 cup milk
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper

TOPPING
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
1/2 cup chopped green onions
1/4 cup shredded Parmesan cheese

Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover 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; mix well.
Spread 22⁄3 cups russet potato mixture into each of two greased 11-by-7-by-2-inch baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Spread with 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 minutes longer or until cheese
is melted.

Yield: 2 casseroles (10 servings each)