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4 servings
suggest servings
| 3 | cups | cornflakes | |
| 3 | tablespoons | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1 | teaspoon | paprika | |
| 1/4 | teaspoon | garlic salt | |
| 2 | large | potatoes | peeled, and sliced |
| 1 | x | vegetable oil |
Preheat oven to 375 degrees F.
Process cornflakes, cheese and spices in blender.
Spray potatoes with oil, then cornflake mixture.
Place on a well-greased baking sheet.
Bake 20-25 min. :
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 264mg | 11% |
| Total Carbohydrate 49.0g | 16% |
| Dietary Fiber 4.0g | 15% |
| Sugars 3.0g | |
| Protein 6.0g | 11% |
| Vitamin A | 17% | Vitamin C | 19% | |
| Calcium | 6% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The chops were tender and tasty! The prunes and apricots with the red wine made them delicious
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