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#Post#: 1044--------------------------------------------------
Double Oven Potatoe Bake!!
DIR By: dawningstar
Date: September 26, 2012, 9:59 am
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oven to 375°F.
3-1/4 lb. (1.5 kg) baking potatoes (4 large), peeled, chopped
and cooked 2 large sweet potatoes, peeled, chopped and cooked 1
tub (250 g) Philadelphia Chive & Onion Cream Cheese Product,
divided 1/2 cup sour cream, divided 1/4 tsp. each Salt and
pepper 1/4 cup Kraft 100% Parmesan Finely Shredded Cheese,
divided 1/4 cup Kraft Double Cheddar Shredded Cheese, divided
PLACE potatoes in separate bowls. Add half each of the cream
cheese product and sour cream to each bowl; season with salt and
pepper. Mash until creamy.
STIR half the Parmesan into white potatoes. Stir half the
Cheddar into sweet potatoes. Layer half each of the potatoes 2-L
clear glass casserole dish. Repeat layers.
BAKE 15 min. Top with remaining cheeses; bake 5 min. or until
melted.
kraft kitchens tipsMake AheadAssemble casserole as directed, but
do not add the cheese topping. Refrigerate casserole and cheese
topping separately up to 3 days. When ready to serve, bake
casserole (uncovered) as directed, increasing baking time as
needed until casserole is heated through. Top with remaining
cheeses and continue as directed. nutritional information
serving size = 1/2 cup (125 mL)per serving
Calories 190 Total fat 7 g Saturated fat 4 g Cholesterol 20
mg Sodium 200 mg Carbohydrate 28 g Dietary fibre 3 g Sugars
4 g Protein 4 g Vitamin A 60 %DV Vitamin C 20 %DV Calcium 6
%DV Iron 4 %DV K:44501v2ec:88120
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