Two Potato Bake Recipe

• 4 lg. white potatoes (2 1/2 to 3 lb.)
• 2 lg. sweet potatoes (1 to 1 1/2 lb.)
• 2 med. carrots, cut fine, julienne
• 2/3 c. finely minced green onion
• 1/2 teaspoon dry rosemary, crushed or possibly 1/2 teaspoon snipped fresh rosemary
• 1 teaspoon instant chicken bouillon granules
• 1/2 c. warm water
• 1/4 c. butter, melted
• Minced green onion, to taste

1. Peel potatoes, thinly slice into bowl of cool water; drain.
2. Spread 1/2 of the white potatoes into buttered 12 x 8 inch baking dish.
3. Sprinkle with 1/2 of carrots and green onion and 1/3 of the rosemary.
4. Top with sweet potatoes.
5. Sprinkle with rosemary, 1/2 of green onion, 1/2 of the carrots.
6. Top with remaining white potatoes and rosemary.
7. Dissolve bouillon in 1/2 c. warm water.
8. Pour over potatoes.
9. Cover dish with foil.
10. Bake at 325 degrees for 1 1/2 to 2 hrs (till potatoes are tender).
11. Uncover, drizzle with butter.
12. Bake at 350 degrees for 20 to 25 min.

white potatoes, sweet potatoes, carrots, green onion, rosemary, instant chicken, warm water, butter, green onion

Taken from cookeatshare.com/recipes/two-potato-bake-57609 (may not work)