Scrub and dry potatoes, leave skin on. Cut each potato into 3/16 inch slices, keeping each potato intact (don't scatter slices). Butter a Pyrex loaf pan and sit potatoes upright (discard 2 round ends of each) in two rows in it. Melt butter, add onions and pour over potatoes. Sprinkle with Parmesan. Bake, uncovered, at 425 degrees for 1 hour. Reduce heat to 375 degrees and bake 30 minutes longer or until tender. Turn out on platter to serve.
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|Serving Size: 1 Serving (299g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 73 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 20.5mg||6 %|
|Sodium 75mg||3 %|
|Potassium 1308.5mg||34 %|
|Total Carbohydrate 45.5g||13 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 40.6g|
|Protein 5.6g||8 %|
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Calories per serving: 269
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