Baked Basque Potatoes

Yield: 6     (serving size: about 1 cup)

6 cups (1-inch) cubed peeled potato (about 2 lbs.)

1 (16 oz. can) fat-free, less-sodium chicken broth

4 tsp. olive oil, divided

2 cups coarsely chopped onion

2 cups coarsely chopped green bell pepper

1/2 cup coarsely chopped red bell pepper

1/2 tsp. salt

2 garlic cloves, minced

2 tbsp. paprika

3 tbsp. sherry vinegar or red wine vinegar

1 tbsp. chopped fresh tarragon (1 tsp. dried)

cooking spray

1/4 cup dry breadcrumbs

1/4 cup (1 oz.) grated fresh Parmesan cheese

  1. Preheat oven to 400 degrees.
  2. Combine potato and chicken broth in a large saucepan; bring to boil, cover, reduce heat and simmer 12 minutes. Drain potato through sieve into large bowl, reserving 1 cup cooking liquid.
  3. Heat 2 tsp. oil in a large nonstick skillet over medium heat. Add onion, bell peppers, salt and garlic; saute 2 minutes. Stir in 1/4 cup reserved cooking liquid and paprika; cover and cook 8 minutes or until peppers are tender. Stir in potato, 3/4 cup reserved cooking liquid, vinegar and tarragon; bring to boil, stirring to coat.
  4. Spoon potato mixture into a 2-quart casserole dish coated with cooking spray. Combine breadcrumbs and cheese and sprinkle over potato mixture. Drizzle breadcrumb mixture with 2 tsp. oil. Bake at 400 degrees for 25 minutes or until golden brown.

CALORIES 240 (20% from fat); FAT 5.4g (sat. fat 1.4g); CHOL 3mg; SOD 527mg; CARB 40.3g; FIBER 5g; PROTEIN 7.4g

from Cooking Light magazine, July 2004

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