Baked Potatoes & Bell Peppers
One potato, two potato, three potato more! Fresh herbs transform an ordinary baked potato casserole into an incredible eating experience. If need be, you can substitute dried herbs. It's every bit as good. You say potato and you'll also say yummy!
Course Casserole
Cuisine Continental
Servings 6 servings
Calories 5018.92 kcal
- 35 potatoes, cubed
- 2 red bell peppers cut into 1-inch pieces
- 2 cloves garlic, minced
- 2 onions, chopped coarsely
- 2 green onions, including green tops, chopped
- 6 teaspoon(s) fresh oregano, chopped
- 2 tablespoon(s) fresh marjoram, chopped
- 2 tablespoon(s) fresh rosemary, chopped
- 1/2 cup(s) olive oil
- 1/2 teaspoon(s) black pepper
- 1/2 teaspoon(s) salt
In large bowl combine the potatoes, red peppers, garlic, onions, green onions, oregano, marjoram, rosemary, olive oil, pepper and salt.
Mix well.
Line a broiler pan with aluminum foil and oil lightly.
Distribute the potato mix evenly in the pan.
Bake in a preheated 375 degrees oven for 40 minutes, stirring gently twice during that period.
Ready in 45 min.
Calories: 5018.92kcalCarbohydrates: 960.54gProtein: 112.52gFat: 109.51gSaturated Fat: 15.4gSodium: 1182.13mgFiber: 84.78gSugar: 57.65g
Keyword Potato, Vegetables