At a Glance
- Potato Type: Russet
- Prep Method: Baked
- Cuisine: American
- Yield: 10 Servings
- Prep Time:
- Ready Time:
- Cook Time:
This is the Winning Recipe of the May 2012 Better Homes and Garden’s Prize Tested Recipe, created by Linda Cobb of San Diego, CA. She says: “It’s a flavorful way to combine summer vegetables with mashed potatoes. I’ve served it as a vegeterian main dish as well as a hearty side with grilled meats.”
- *If requiring a gluten-free dish, be sure to check the ingredient list of the starred (*) products.
- 1 1/4 lbs. russet potatoes, peeled and cut up
- 1/2 cup bottled roasted red sweet peppers
- 1 8-oz. carton sour cream*
- 1 Tbsp. pre-prepared basil pesto*
- 1/4 tsp. salt
- 2 medium zucchini, halved lenghtwise, sliced
- 1 medium yellow summer squash, halved lengthwise and sliced
- 1 medium sweet red pepper, chopped
- 1 medium sweet yellow pepper, chopped
- 1 medium sweet green pepper, chopped
- 1 medium onion, chopped (1/2 cup)
- 1 Tbsp. olive oil
- 1/2 tsp. salt
- 8 oz cheddar cheese, shredded*
1. Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Set aside. In a large saucepan, cook potatoes in enough lightly salted water to cover for 20-25 minutes, until tender. Drain potatoes. Return to saucepan, mash, then spread evenly in baking dish.
2. In blender or small food processor, blend roasted sweet peppers until smooth. Transfer to medium bowl. Wisk in sour cream, pesto and 1/4 tsp. salt until smooth. Spread sweet pepper mixture on mashed potatoes.
3. In 12-inch skillet cook zucchini, summer squash, sweet peppers and onion in hot oil over medium-high until crisp-tender. Season with 1/2 tsp. salt. Spoon vegetables on roasted pepper layer. Sprinkle with cheese. Bake, unocvered, about 30 minutes or until heated thoroughly. Let stand 20 minutes before surving.
Calories: 234 Fat: 14g Sodium: 386mg Vitamin C: 82% Fiber: 2.3g Protein: 9g Potassium: 511mg