MEASURE (FOR 100 SERVINGS)
Potato, Whole, Baking, Fresh, 100 Count, #4105
50 medium potatoes
Oil, Vegetable, #2507
Salt, Seasoned, #2724
Wash potatoes and scrub them thoroughly under cool, running water with a vegetable brush. Then cut them in half lengthwise, with the skin on.
Spread 2 tablespoons (1 ounce) of oil in each steamtable pan.
Sprinkle the seasoned salt over the potatoes.
Bake until the surface is golden-brown.
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Remove the potatoes from the oven. Serve them immediately, or cover them and place them in a warmer until ready for service.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion 1 potato half per serving. Each portion provides ½ cup of 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.
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.
Cutting potatoes in half lengthwise
Potatoes sprinkled with seasoned salt
1 serving of Quick Baked Potatoes
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.