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Antipasto Potato Bake

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


  • 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


  • 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.
  • Bake, uncovered, at 375° for 20-25 minutes or until lightly browned.
Nutrition Facts
3/4 cup: 152 calories, 10g fat (2g saturated fat), 5mg cholesterol, 484mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 3g protein.

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  • dorothycarreiro
    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.

  • katlaydee3
    Jan 9, 2012

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

  • Bgutweiler
    Dec 25, 2011

    No comment left

  • caslinrac
    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!)