Nutrition info - Recipes

Baked Potatoes & Bell Peppers

One potato, two potato, three potato more! Fresh herbs transform an ordinary baked potato casserole into an incredible eating experience. If need be, you can substitute dried herbs. It's every bit as good. You say potato and you’ll also say yummy!

Baked Potatoes & Bell Peppers


For 6 people

  • 35 potatoes, cubed
  • 2 red bell peppers cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 2 onions, chopped coarsely
  • 2 green onions, including green tops, chopped
  • 6 teaspoon(s) fresh oregano, chopped
  • 2 tablespoon(s) fresh marjoram, chopped
  • 2 tablespoon(s) fresh rosemary, chopped
  • 1/2 cup(s) olive oil
  • 1/2 teaspoon(s) black pepper
  • 1/2 teaspoon(s) salt


In large bowl combine the potatoes, red peppers, garlic, onions, green onions, oregano, marjoram, rosemary, olive oil, pepper and salt. Mix well. Line a broiler pan with aluminum foil and oil lightly. Distribute the potato mix evenly in the pan. Bake in a preheated 375 degrees oven for 40 minutes, stirring gently twice during that period.
Ready in 45 min

Nutrition facts

  • Kcal: 836.49 kcal
  • Fibers (g): 14.13g
  • Sodium (mg): 197.02mg
  • Carbs: 160.09g
  • Fat: 18.25g
  • Saturated fat (g): 2.57g
  • Proteins: 18.75g