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Baked Potato with Margarine
¾ cup starchy vegetable
Number of Portions: 100 Size of Portion: 1 potato
Recipe HACCP Process: #2 - Same day service
- Vegetables (Starchy)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Potato, Whole, Baking, Fresh, 100 Count, #4105 | 100 medium potatoes |
Pan Release Spray, Butter Flavored #2516 | 20 second spray |
Margarine, PC, #1320 | 100 PC packs |
DIRECTIONS
1. | Use a vegetable brush to scrub the potatoes under cool, running water. Drain the potatoes thoroughly. |
2. | Baking instructions:
To Bake:
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Serve them immediately, or loosely cover potatoes and place them in a warmer until ready for service. |
4. | Portion 1 potato with 1 packet of margarine per serving. Each portion provides ¾ cup starchy vegetable. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours. |
Production Notes
Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.