Artichoke and Bacon Potato Bake

Lighten up with this egg-based main course, with a satisfying blend of bacon, artichoke hearts, sharp cheddar, and convenient frozen potatoes.

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Servings 6

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( 4 ) Ratings

4 Ratings

5 Stars 33%

4 Stars 17%

3 Stars

2 Stars 17%

1 Stars

Member Reviews ( 2 )

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ingredients 9
Prep Time 30 min
Total Time 9 hr 35 min

Ingredients

8: slices bacon, cut into 1/2-inch pieces

4: cups frozen potatoes O'Brien with onions and peppers (from 28-oz. pkg.)

6: oz. (1 1/2 cups) shredded sharp Cheddar cheese

1: (14-oz.) can quartered artichokes, drained

4: eggs

3/4: cup milk

1/2: teaspoon garlic-pepper blend

1/4: teaspoon salt

1: medium Italian plum tomato, thinly sliced

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Directions

1 Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook bacon in large skillet over medium-high heat until crisp. Remove bacon from skillet; drain on paper towel.
2 In large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix. Spread half of potato mixture in sprayed baking dish. Top with artichokes and remaining potato mixture.
3 In same large bowl, beat eggs, milk, garlic-pepper blend and salt until well blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese. Cover with foil; refrigerate at least 8 hours or overnight.
4 Heat oven to 350°F. Bake covered for 45 minutes.
5 Uncover baking dish; arrange tomato slices over top. Bake uncovered an additional 15 to 20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

EXPERT TIPS

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Expert Tips

O'Brien potatoes are diced potatoes, with chopped onions and pimientos or red or green bell peppers that are fried until they are golden and crispy. Frozen O'Brien potatoes have not been fried.

Cooked bacon is a great time-saver; look for it in the grocery store meat department.

With fresh fruit and sweet rolls or toast and jelly, this versatile, flavorful bake makes an easy brunch or weekend breakfast. For supper, serve this potato bake with a crisp green salad and French bread.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 365
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 9g, 9% ),
Cholesterol: 180mg; 180%;
Sodium: 690mg; 690%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 6g 6% Sugars 5g 5% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 14%;
Vitamin C: 14%;
Calcium: 24%;
Iron: 12%;

Exchanges:

2 Starch; 2 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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ClarissaJ

report Posted Apr. 28, 2011 8:36 PM

My husband and I loved this recipe. The tomatoes compliment the artichokes perfectly. Next time I would probably add another tomato but was excellent like it is.

bstephensd

report Posted Jan. 19, 2011 9:41 PM

We really enjoyed this dish. I didn't have the frozen O'Brien potatoes so I used fresh potatoes, bell pepper and onion. The potatoes were not tender after the recipe time so I kept it in the oven for an extra 30 minutes. This is an easy recipe to make and very delicious.