Taste of Home
Antipasto Potato Bake
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 10 servings.
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.
Ingredients
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2 cans (14-1/2 ounces each) sliced potatoes, drained
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2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained
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2 jars (7 ounces each) roasted sweet red peppers, drained
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1 can (3.8 ounces) sliced ripe olives, drained
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1/4 cup grated Parmesan cheese
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1-1/2 teaspoons minced garlic
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1/3 cup olive oil
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1/2 cup seasoned bread crumbs
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1 tablespoon butter, melted
Directions
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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.
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2.
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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