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Baked Potato with Margarine
½ 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 potato(es) |
Margarine, PC, #1320 | 100 PC pack(s) |
DIRECTIONS
1. | Wash potatoes and scrub with vegetable brush. |
2. | Baking instructions:
To Bake Potatoes:
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Portion 1 potato with 1 packet of margarine per serving. Each portion provides ½ cup 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.