Baked Idaho Potato Casserole
|Red potatoes||6 , cut into quarters|
|Extra virgin olive oil||2 Tablespoon|
|Half and half||1⁄4 Cup (4 tbs)|
|Onion||1 Small, finely chopped|
|Celery stalks||1 , finely chopped|
|Red pepper||1⁄2 Cup (8 tbs), finely chopped|
|Grated asiago cheese||3 Tablespoon|
|Paprika||To Taste (For Garnish)|
1. Cook the potatoes in boiling salted water until tender, about 15 minutes.
2. Preheat oven to 450°F.
3. Heat 1 tablespoon of olive oil over medium heat in a skillet. Sauté the onions, celery and red pepper until tender. Set aside.
4. When the potatoes are done, drain well and return to the cooking pot. Add butter and half and half. Mash together. Add sautéed vegetables. Season the mixture with salt and pepper to taste.
5. Spread the remaining tablespoon of olive oil in an 8x8 casserole dish. Spoon mashed potatoes into the dish and sprinkle with Asiago cheese and paprika. Bake for 20 minutes or until golden brown.
Calories 408 Calories from Fat 198
% Daily Value*
Total Fat 22 g33.9%
Saturated Fat 9.8 g49%
Trans Fat 0 g
Cholesterol 41.7 mg13.9%
Sodium 227.7 mg9.5%
Total Carbohydrates 46 g15.5%
Dietary Fiber 4.4 g17.4%
Sugars 3.9 g
Protein 8 g16.6%
Vitamin A 25.1% Vitamin C 115.9%
Calcium 14.3% Iron 10.1%
*Based on a 2000 Calorie diet