|Baking potatoes||4 Pound (6 Large Size)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Ground black pepper||To Taste|
Preheat oven to 425° F.
With Vegetable Peeler, peel potatoes, then slice thinly with Vario-Slicer.
Brush bottom and sides of Mini Baking Bowl generously with butter.
Arrange single, slightly overlapping layer of potato slices in bottom of bowl; brush with butter, and sprinkle with salt and pepper.
Continue layering potatoes with butter, salt and pepper until bowl is filled to the brim.
Pour any remaining butter over potatoes, cover with inverted 8-inch Mini Baker and bake 15 minutes.
Reduce oven temperature to 350° F and bake additional 1 hour 15 minutes, or until potatoes are tender.
Remove Mini Baker and bake another 10 to 15 minutes, or until potatoes are crisp and golden.
Let stand on cooling rack 5 minutes, then carefully run metal spatula around edges of bowl and invert potatoes onto serving plate, if desired.
Calories 1121 Calories from Fat 407
% Daily Value*
Total Fat 46 g71.3%
Saturated Fat 29.1 g145.4%
Trans Fat 0 g
Cholesterol 121 mg40.3%
Sodium 245.6 mg10.2%
Total Carbohydrates 164 g54.8%
Dietary Fiber 11.9 g47.7%
Sugars 5.7 g
Protein 20 g39.9%
Vitamin A 28.3% Vitamin C 86.3%
Calcium 13.4% Iron 44.2%
*Based on a 2000 Calorie diet