×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Creamy Tuscan Tater Bake

Our Creamy Tuscan Tater Bake is a celebration of flavor that captures the essence of comfort in a quick and easy one-pan meal. The richness of the alfredo, the heartiness of the chicken and beans, and the vibrant notes of roasted red peppers and spinach blend seamlessly with the creaminess of the potatoes and cheese.

Share this

Print Recipe
Potato Type: Yellow
Cuisine: Italian
Prep Method: BakedBoiled

Dish

Main Dish

Prep Time

5 Mins

Cook Time

22 Mins

Serving

Serves 6

Description

Our Creamy Tuscan Tater Bake is a celebration of flavor that captures the essence of comfort in a quick and easy one-pan meal. The richness of the alfredo, the heartiness of the chicken and beans, and the vibrant notes of roasted red peppers and spinach blend seamlessly with the creaminess of the potatoes and cheese.

Ingredients

  • 2 lbs. yellow potatoes, diced into 1/2-inch cubes
  • 1 jar of roasted red peppers (16 oz), drained and chopped
  • 2 C of spinach
  • 1 can of white beans (15 oz), drained and rinsed
  • 1 jar of alfredo sauce (15 oz)
  • 2 C (250g) shredded chicken, pre-cooked (can use rotisserie)
  • 1 C mozzarella, shredded

Preparation

1.) Preheat oven to 350 F.

2.) 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.

3.) 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!

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

430

Fat

17g

Sodium

1080mg

Cholesterol

90mg

Vitamin C

32.85mg

Carbohydrates

42g

Fiber

5g

Protein

23g

Potassium

969mg

Sugar

3g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up