MEASURE (FOR 100 SERVINGS)
Potato, Whole, Baking, Fresh, 100 Count, #4105
50 medium potatoes
Oil, Vegetable, #2507
Salt, Seasoned, #2724
Wash potatoes and cut in half lengthwise, skin on.
Spread 2 tablespoons (1 ounce) of oil in each steamtable pan.
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.
Remove from oven. Cover pans and place in warmer until ready for service.
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.
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
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