ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Basque Potatoes

Yield 6 servings (serving size: 1 cup)
Bell peppers and sherry vinegar give these potatoes their distinctive flavor. Either long white or russet will work in this recipe.

Ingredients

  • 6 cups (1-inch) cubed peeled potato (about 2 pounds)
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 4 teaspoons 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 teaspoon salt
  • 2 garlic cloves, minced
  • 2 tablespoons paprika
  • 3 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon chopped fresh or 1 teaspoon dried tarragon
  • Cooking spray
  • 1/4 cup dry breadcrumbs
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Nutrition Information

  • calories 240
  • caloriesfromfat 20 %
  • fat 5.4 g
  • satfat 1.4 g
  • monofat 2.8 g
  • polyfat 0.8 g
  • protein 7.9 g
  • carbohydrate 40.3 g
  • fiber 5 g
  • cholesterol 3 mg
  • iron 3 mg
  • sodium 527 mg
  • calcium 101 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine potato and broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Drain potato through a sieve into a bowl, reserving 1 cup cooking liquid.

  3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion, bell peppers, salt, and garlic; sauté 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 a boil, stirring to coat. Spoon potato mixture into a 2-quart casserole coated with cooking spray. Combine the breadcrumbs and cheese, and sprinkle over potato mixture. Drizzle breadcrumb mixture with 2 teaspoons oil. Bake at 400° for 25 minutes or until golden brown.