|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.