Artichoke and Bacon Potato Bake

By ghinman

Ingredients

• 8 slices bacon, cut into 1/2 in. pieces
• 4 cups, frozen potatoes O'Brien with onions and peppers (28 oz. pkg.)
• 6 oz. (1 1/2 cups) shredded sharp cheddar cheese
• 1 S(14 oz.) cab quartered artichokes, drainedd
• 4 eggs
• 3/4 cup milk
• 1/2 tsp. garlic-pepper blend
• 1/4 tsp. salt
• i med. Italian plum tomato, thinly sliced

Preparation

Step 1

Spray 8 in. square (2 qt.) glass baking dish with nonstick cooking spray. Cook bacon in lg. skillet over med.-high heat until crisp. Remove the bacon from skillet, drain on paper towel. In lg. bowl, combine cooked bacon, potatoes and 1 cup of the cheese, toss to mix. Spread half of potato mixture in sprayed baking dish. Top with artichokes and remaining potato mixture. In same lg. bowl, beat eggs, milk, garlic-pepper blend and salt until well blended. SPour over potato mixture. Sprinkle with remaining 1/2 cup of cheese. Cover with foil; refrigerate at least 8 hrs. or overnight. Heat oven t4o 350 degrees. Bake covered for 45 min. Uncover baking dish, arrange tomato slices over top. Bake uncovered an additional 15-20 min. or until knife inserted in center comes out clean; let stand 10 min. before serving.