Nutrition Facts

  • One serving:
  • 3/4 cup
  • Calories:
  • 152
  • Fat:
  • 10 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 5 mg
  • Sodium:
  • 484 mg
  • Carbohydrate:
  • 12 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


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Antipasto Potato Bake

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This hearty side dish has a surprising Mediterranean flavor. With lots of color from red peppers and black olives, it’s shared by Kelley Butler-Ludington of East Haven, Connecticut.

SERVINGS: 10

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep: 15 min. Bake: 20 min.

Ingredients:

  • 2 cans (14-1/2 ounces each) sliced potatoes, drained
  • 2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained
  • 2 jars (7 ounces each) roasted sweet red peppers, drained
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • 1/4 cup grated Parmesan cheese
  • 1-1/2 teaspoons minced garlic
  • 1/3 cup olive oil
  • 1/2 cup seasoned bread crumbs
  • 1 tablespoon butter, melted

Directions:

In a large bowl, combine the potatoes, artichokes, peppers, olives, Parmesan cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top.
    Bake, uncovered, at 375° for 20-25 minutes or until lightly browned. Yield: 10 servings.


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