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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (228g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup asiago cheese |
||
| Calories 389 | ||
| Calories from Fat 254 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.3g | 43% | |
| Saturated Fat 7.3g | 36% | |
| Monounsaturated Fat 12.9g | ||
| Polyunsaturated Fat 6.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 23mg | 7% | |
| Sodium 403mg | 16% | |
| Potassium 980mg | 28% | |
| Total Carbohydrate 28.7g | 9% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 1.7g | ||
| Protein 7.0g | 13% | |
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By: Kim127
Jan 30, 2008
I came up with this recipe for the 11th RSC contest. I used red skinned potatoes but other types would work just as well. I boiled mine, but leftover baked potatoes would work also. These worked well with as a side dish with steak or with eggs for breakfast. We've also eaten them as the main dish. If you want a little more kick, increase the cayenne pepper to 1/4 teaspoon.
SERVES 4
Ingredients
- 4 cups cubed red potatoes
- 2 shallots, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons oil, from sun-dried tomatoes
- 1/2 cup frozen chopped spinach, thawed and drained
- 1/3 cup julienned sun-dried tomato packed in oil, chopped
- 1/8 teaspoon ground cayenne pepper
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1/2 cup shredded asiago cheese
- 4 slices bacon, cooked and crumbled
Directions
1
Boil cubed potatoes until tender, about 15 minutes.2
Heat olive oil and oil from sun-dried tomatoes over medium high heat. Add shallots and potatoes. Cook for 20-25 minutes until the shallots and potatoes turn golden.3
Mix in spinach, tomatoes, cayenne pepper, and salt. Stir to mix ingredients. Add tablespoon butter and continue to cook until butter melts and spinach and tomatoes are heated through, about another 5 minutes.4
Top with shredded asiago and crumbled bacon. Serve with additional salt and pepper if desired.
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Featured Reviews for This Recipe
From: Mami Janine
On Oct 20, 2008
Delicious recipe made with yellow potatoes, swiss chard and manchego cheese cause that's what I had in the fridge. My picky sons didn't eat "the green stuff" but ate the potatoes. My hubby isn't a fan of potatoes but he liked these. For Bevy Tag.
From: weekend cooker
On Oct 3, 2008
These ar really, good. WE LOVED THEM !!! The only adjustment I made was go 1/8 teaspoon salt. Not one complaint with these. Excellent flavor, and excellent color. Made for Potluck tag.
From: Maito
On Mar 10, 2008
Wow! I made a light version of these (less oil and cheese, no butter, used low fat turkey bacon), and they were still absolutely fantastic! I added some garlic, used a chili pepper instead of the cayenne, and just a sprinkle of salt. It took only about 8 minutes for me for this to brown pretty well. The combination of flavors really works here, and the balance of veggies to potatoes is just right. We topped this with nonfat sour cream, which enhanced the flavor nicely, but it certainly does not need it. Great for breakfast, lunch or dinner!
From: Susie D
On Feb 27, 2008
We both enjoyed this as a side dish with grilled chicken. It was very colorful & reminded us of a good twist on okra, potatoes, & onions. I did squeeze the spinach very dry. We both thought the addition of garlic would be a plus. I left off the bacon. Thank you for an excellent side dish from the RSC #11 ingredient list.
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