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Antipasto Potato Bake Recipe
Antipasto Potato Bake Recipe photo by Taste of Home
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Antipasto Potato Bake Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 10 servings

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

Nutritional Facts

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

Directions

  1. In a large bowl, combine the potatoes, artichokes, peppers, olives, 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.
  2. Bake, uncovered, at 375° for 20-25 minutes or until lightly browned. Yield: 10 servings.
Originally published as Antipasto Potato Bake in Quick Cooking November/December 2005, p59


Reviews for Antipasto Potato Bake

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(4)
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5 Star
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MY REVIEW
dorothycarreiro
Reviewed Jul. 19, 2012

"I used portugese olive oil, chopped brocolli and sauted onions/mushrooms instead of artichoke to give it a real Azorean feel. Everyone loved it! Pretty simple too."

MY REVIEW
katlaydee3
Reviewed Jan. 9, 2012

"This is excellent. I served it with the chicken Piccata in the same issue."

MY REVIEW
caslinrac
Reviewed May. 23, 2010

"I left out the potatoes, added and extra jar of artichokes and red peppers - this recipe is WONDERFUL! It will feed a crowd, too! (or one of me!)"

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