Makes 8 servings (about 9 cups)
Image © Idaho Potato Commission
pounds Idaho Potatoes, sliced into bite-sized pieces
(8-ounce) package sliced lean bacon
(10-ounce) package frozen diced sweet peppers
(15-ounce) can crushed tomatoes
cup chopped Spanish olives with pimiento
to 3 tablespoons chili powder
teaspoon onion powder
teaspoon garlic powder
to 2 tablespoons chopped capers*
*Additional capers can be used for garnish.
In large heavy skillet, cook bacon until well done and crisp. Remove from skillet. Drain on paper towel. Crumble and reserve.
Pour off drippings; add peppers to skillet. Cook 5 minutes or until liquid has evaporated.
Add potatoes, water, tomatoes, olives, chili powder, onion and garlic powder. Bring to a boil and cook uncovered, stirring occasionally, 20 minutes or until fork-tender. Stir in capers.
Let stand 5 minutes to allow liquids to absorb. Stir in crumbled bacon and serve.
Idaho Potato Commission
Nutrients per Serving
Printed from fbnr.com