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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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Recipe #283034 | 1¼ hours | 15 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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: JackieOhNo!

On May 21, 2009

Fantastic (and it does go great with eggs)! I used red-skin potatoes, but steamed them in the microwave first to soften. I will be making this often. Thanks for posting. Made for ZWT5.

0 people found this review helpful

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From: daisygrl64

On May 20, 2009

Omg! I would give you 10 stars for this recipe. My family loved loved it. This recipe is hidden, it needs to be discovered. An Amazing potato side. I only regret that I didn't double the recipe, cuz we had no leftovers for lunch. We topped the potatoes with 3 Cheese Ranch Salad dressing and it really made it even that much better. Thank you for posting this recipe and I will make again soon. I made for team "Cooks With Dirty Faces" for ZWT5

1 person found this review helpful

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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!

2 people found this review helpful

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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.

2 people found this review helpful

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