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    You are in: Home / Recipes / Dilly Harvest Potato Bake (Penzeys) Recipe
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    Dilly Harvest Potato Bake (Penzeys)

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    2 Total Reviews

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    • on March 23, 2009

      I was a bit anxious at first whether this would turn out or not due to the other reviewer's problems, but I neednt have worried. It turned out fabulous! I luved the combination of dill with the potatoes and carrots! It came together fairly quickly and easily and tasted really good! It was moist with a browned top and spots of cream (I used sour cream). Next time Ill serve this with a fried egg on top I think. Thanks so much for sharing this winner of a recipe with us, JanuaryBride! Made and reviewed for Veg'n Swap #8 March 2009.

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    • on September 10, 2008

      I was looking forward to this but I was a bit disappointed. I still like the idea but think it needs to be tweeked a bit. The dill disappeared and was undetectable and my cream just sat on top. Also, I didn't think the potato was totally cooked but that would have been because I used too small a dish. Next time I plan to a) use a large dish to create a flatter product, b) double the dill and use milk, and c) chop the onion and fry-off first. All-in-all not a bad recipe. User error contributed to this not being what I expected. Will make again. Made for Aussie Make My Recipe #5.

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    Nutritional Facts for Dilly Harvest Potato Bake (Penzeys)

    Serving Size: 1 (295 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 381.6
    Calories from Fat 76
    Total Fat 8.5 g
    Saturated Fat 5.2 g
    Cholesterol 23.5 mg
    Sodium 378.2 mg
    Total Carbohydrate 70.5 g
    Dietary Fiber 9.4 g
    Sugars 5.4 g
    Protein 8.2 g

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