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    You are in: Home / Recipes / Pennsylvania Dutch Potato Bake Recipe
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    Pennsylvania Dutch Potato Bake

    Average Rating:

    2 Total Reviews

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    • on October 06, 2002

      This was a great dish for Sunday dinner. I did not peel the potatoes, just scrubbed them good and sliced and simmered. I did all that ahead, as well as measuring out the other ingredients, so when it was time to cook it was quick and easy. I served them as a side dish with roast chicken and a tossed salad. Wonderful!

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    • on October 03, 2002

      This was one of the best potato recipes I have ever had! I wasnt sure what to think with the vinegar and sugar being added but the flavour turned out excellent so dont let that fool you. I only made a half batch since it was just 2 of us and used a 8x8 pan (wish I made the full batch since even the leftovers are now gone). I didnt have any pimentos so I used red peppers which tasted great too. I also fogot to read the part about covering before baking but they turned out fine and didnt burn. Great as a side for any meat.

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    Nutritional Facts for Pennsylvania Dutch Potato Bake

    Serving Size: 1 (240 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 265.8
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 3.6 g
    Cholesterol 15.9 mg
    Sodium 535.6 mg
    Total Carbohydrate 33.7 g
    Dietary Fiber 3.5 g
    Sugars 6.0 g
    Protein 8.2 g

    The following items or measurements are not included:

    celery salt


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