Antipasto Potato Bake

Name: Antipasto Potato Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings
Cuisine: Europe, Italian
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

Total Time Prep: 15 min. Bake: 20 min.

Yield 10 servings

Test Kitchen Approved

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

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, 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.

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.

Recipe Creator