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Antipasto Potato Bake Recipe

Photo by: Taste of Home

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.

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10 Servings
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 Crisco® Light Olive Oil or Canola 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.

Nutrition Facts: 3/4 cup equals 152 calories, 10 g fat (2 g saturated fat), 5 mg cholesterol, 484 mg sodium, 12 g carbohydrate, 1 g fiber, 3 g protein.

Antipasto Potato Bake published in Quick Cooking November/December 2005, p59

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