Preheat oven to 425 degrees and spray a lasagna-size baking pan. Add potatoes and enough broth to make 1/2-inch liquid in the bottom of the pan. DOt potatoes with margarine and sprinkle with salt and pepper to taste. Bake 30 minutes, Liquid will be nearly evaporated and potatoes will be brown. Serve on individual plates and pour remaining liquid over them. Nutritional info per serving: 254 cal; 6g pro, 49g carb, 4g fat (15%) Source: Dinner in Minutes column in Miami Herald, 4/4/96 formatted by Lisa Crawford, 4/12/96
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 2|
|Calories from Fat: 71 (32%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||10 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 1.1mg||0 %|
|Sodium 150.5mg||5 %|
|Potassium 1021.3mg||27 %|
|Total Carbohydrate 35.7g||10 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 31.9g|
|Protein 4.3g||6 %|
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Calories per serving: 224
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