Source: MRS 2015
MRS: 1084 — Vegetables (1000s)

Quick Baked Potato (Fresh)

Meal Component Contribution:
½ cup starchy vegetable
Number of Portions: 100  Size of Portion: ½ potato
Recipe HACCP Process: #2 - Same day service
Vegetables (Starchy)
  •  Vegetables (Starchy)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Potato, Whole, Baking, Fresh, 100 Count, #4105
50 medium potato(es)
Oil, Vegetable, #2507
1/2 cup(s)
Salt, Seasoned, #2724
1/4 cup(s)
DIRECTIONS

1.

Wash potatoes and cut in half lengthwise, skin on.

2.

Spread 2 tablespoons (1 ounce) of oil in each steamtable pan.
Place 13 potato halves in each pan, cut-side down, to lightly coat potato surface with oil. Turn cut-side up.
Sprinkle seasoned salt over potatoes.
Turn potatoes cut-side down for browning.

3.

To bake:
Conventional oven: 450 degrees F for  25 to 30 minutes.
Convection oven: 425 degrees F for 20 to 25 minutes.

Bake until the surface is golden-brown.

CCP:  Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.

4.

Remove from oven. Cover pans and place in warmer until ready for service.
Portion 1 potato half per serving.  Each portion provides ½ cup of starchy vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

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.

Nutrients Per Serving
Calories
91
Carbohydrates
18.29 g
Dietary Fiber
1.90 g
Protein
2.16 g
Sodium
176.65 mg
Total Fat
1.20 g
Sat. Fat
0.14 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Quick Baked Potato (Fresh)
1.

Cutting potatoes in half lengthwise

2.

Potatoes sprinkled with seasoned salt

3.

1 serving of Quick Baked Potatoes