Quick Baked Potato (Fresh)

Meal Component Contribution:
1/2 cup starchy vegetable
Number of Portions: 100 Size of Portion: 1/2 potato
Recipe HACCP Process: #2 - Same day service

Vegetables (Starchy)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Potato, Whole, Baking, Fresh, 5-7 Oz., #627	50 medium potato(es)
Oil, Liquid for Fryer, #396	1 cup(s)
Salt, Seasoned, #341	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 25-30 minutes. Convection oven: 425 degrees F for 20-25 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 1/2 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 commodity products when available.

Nutrients Per Serving

Calories

102

Carbohydrates

18.29 g

Dietary Fiber

1.90 g

Protein

2.16 g

Sodium

176.65 mg

Total Fat

2.29 g

Sat. Fat

0.26 g

Trans Fat

0.00 g

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Quick Baked Potato (Fresh)

DIRECTIONS

Production Notes

Nutrients Per Serving