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Source: MRS 2014
MRS: 1074 — Vegetables (1000s)

Baked Potato with Margarine

Meal Component Contribution:
1/2 cup starchy vegetable
Number of Portions: 100  Size of Portion: 1 potato
Recipe HACCP Process: #2 - Same day service
Vegetables (Starchy)
  •  Vegetables (Starchy)
INGREDIENT
MEASURE (FOR 100 SERVINGS)
Potato, Whole, Baking, Fresh, 5-7 Oz., #627
100 potato(es) small
Margarine, PC, #120
100 PC pack(s)
DIRECTIONS

1.

Wash potatoes and scrub with vegetable brush.

2.

Baking instructions:
To Steam Potatoes:

  • Place in perforated baking pans and steam until done, approximately 1 hour and 15 minutes.

To Bake Potatoes:

  • Place on baking sheet pan and cover lightly with aluminum foil or lid and bake at 400 degrees F for 2 hours and 30 minutes.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

3.

Portion 1 potato with 1 PC of margarine per serving. Each portion provides 1/2 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 commodity products when available.

Nutrients Per Serving
Calories
148
Carbohydrates
29.19 g
Dietary Fiber
3.04 g
Protein
3.45 g
Sodium
43.80 mg
Total Fat
2.18 g
Sat. Fat
0.06 g
Trans Fat
0.00 g
Updated: 5/27/14
Developed by the Mississippi Department of Education, Office of Child Nutrition Programs
1074

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