Baked Basque Potatoes

• 6 cups (1-inch) cubed peeled potato (about 2 pounds)
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 4 teaspoons olive oil, divided
• 2 cups coarsely chopped onion
• 2 cups coarsely chopped green bell pepper
• 1/2 cup coarsely chopped red bell pepper
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 2 tablespoons paprika
• 3 tablespoons sherry vinegar or red wine vinegar
• 1 tablespoon chopped fresh or 1 teaspoon dried tarragon
• Cooking spray
• 1/4 cup dry breadcrumbs
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Preheat oven to 400u0b0.
2. Combine potato and broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Drain potato through a sieve into a bowl, reserving 1 cup cooking liquid.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion, bell peppers, salt, and garlic; saute 2 minutes. Stir in 1/4 cup reserved cooking liquid and paprika; cover and cook 8 minutes or until peppers are tender. Stir in potato, 3/4 cup reserved cooking liquid, vinegar, and tarragon; bring to a boil, stirring to coat. Spoon potato mixture into a 2-quart casserole coated with cooking spray. Combine the breadcrumbs and cheese, and sprinkle over potato mixture. Drizzle breadcrumb mixture with 2 teaspoons oil. Bake at 400u0b0 for 25 minutes or until golden brown.

potato, chicken broth, olive oil, onion, green bell pepper, red bell pepper, salt, garlic, paprika, sherry vinegar, tarragon, cooking spray, breadcrumbs, parmesan cheese

Taken from www.myrecipes.com/recipe/baked-basque-potatoes (may not work)