Creamy Tuscan Tater Bake

Creamy Tuscan Tater Bake is a celebration of flavour that captures the essence of comfort in a quick and easy one-pan meal. 

READ RECIPE
DISH

Main

PREP TIME

5 minutes

COOK TIME

22 minutes

SERVES

6

Ingredients

  • 1kg Potatoes
  • 1 jar of roasted red peppers (450g), drained and chopped
  • 30g Spinach
  • 1 can of white beans (425g), drained and rinsed
  • 1 jar of alfredo sauce (425g)
  •  (250g) shredded chicken, pre-cooked (from rotisserie is good)
  • 110g Mozzarella, shredded

Method

  • Preheat oven to 120C.
  • Wash and scrub the potato with a vegetable brush. Peel the potato (or leave the skin on if preferred). Cut into 2-inch pieces and place in a heavy-bottomed pot. Cover the diced potato with cold water. Place the pot on the stove and turn the heat to high. Once the water comes to a boil, reduce the heat to a simmer. Cook the potatoes until they are slightly fork-tender but not completely cooked, 12-14 minutes.
  • In a casserole dish, add the potatoes, red peppers, spinach, white beans, and chicken. Gently mix. Pour the alfredo sauce over top of the mixture and sprinkle the cheese on top. Bake for 8-10 minutes, until the cheese is melted and bubbly. Enjoy!
Our thanks go to Potatoes USA for this delicious recipe.