Potato Bake

• 2 gal. large baking potatoes, peeled, chopped Safeway 2 pkg For $5.00 thru 02/09
• 1-1/2 gal. large sweet potatoes, peeled, chopped
• 1 qt. Philadelphia Herb & Garlic Cream Cheese Product, divided
• 2 cups sour cream, divided
• 1 tsp. salt, divided
• 1 tsp. pepper, divided
• 1 cup Kraft Shredded Parmesan
• 1 cup Kraft Shredded Medium Cheddar Cheese

1. Cook potatoes in boiling water in separate saucepans 15 to 20 min.
2. or until tender; drain.
3. Place in separate large bowls.
4. Add half each of cream cheese product, sour cream, salt and pepper to potatoes in each bowl; puree or mash until smooth and well blended.
5. Add Parmesan to baking potatoes and Cheddar to sweet potatoes; mix well.
6. Spread half the baking potato mixture evenly onto bottoms of 4 half-hotel pans (or onto bottom of 1 half-hotel pan for trial recipe); cover evenly with half the sweet potato mixture.
7. Repeat layers; cover.
8. Bake in 375 degrees F standard oven 30 min.
9. or until heated through.

baking potatoes, sweet potatoes, philadelphia, sour cream, salt, pepper, parmesan, cheddar cheese

Taken from www.kraftrecipes.com/recipes/potato-bake-121701.aspx (may not work)