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Artichoke and Bacon Potato Bake

Artichoke and Bacon Potato Bake
You can never have too many main course recipes, so give Artichoke and Bacon Potato Bake Head to the store and pick up salt, milk, eggs, and a few other things to make it today. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 9 hours and 35 minutes.

Instructions

1
Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Cook bacon in large skillet over medium-high heat until crisp.
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2
Remove bacon from skillet; drain on paper towel.
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3
In large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix.
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4
Spread half of potato mixture in sprayed baking dish. Top with artichokes and remaining potato mixture.
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5
In same large bowl, beat eggs, milk, garlic-pepper blend and salt until well blended.
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6
Pour over potato mixture.
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7
Sprinkle with remaining 1/2 cup cheese. Cover with foil; refrigerate at least 8 hours or overnight.
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8
Heat oven to 350°F.
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9
Bake covered for 45 minutes.
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10
Uncover baking dish; arrange tomato slices over top.
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11
Bake uncovered an additional 15 to 20 minutes or until knife inserted in center comes out clean.
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12
Let stand 10 minutes before serving.
DifficultyExpert
Ready In9 hrs, 35 m.
Servings6
Health Score16
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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