Baked Potatoes
A recipe from Georgia Department of Education School Nutrition
Our simple oven method creates potatoes with a fluffy interior and crispy skin. This technique ensures consistently delicious baked potatoes.
Ingredients:
- 50 each Potato, whole, russet, fresh, 120-140 count
- 1 cup Oil, vegetable
- 1/4 cup Salt, Kosher
Steps:
DAY PRIOR TO SERVICE:
- Using a vegetable brush, wash and scrub potatoes under cool, running water. Place in strainer to dry.
- Pierce each potato with a fork 3-4 times.
- Store potatoes, wrapped, labeled, and dated in the cooler overnight.
This step allows steam to escape, ensuring even cooking and preserving quality.
Hold at 41°F or below.
DAY OF SERVICE:
- Drizzle the potatoes with vegetable oil and rub to coat in oil.
- Place potatoes, in a single layer, on parchment lined sheet pans. Sprinkle with salt.
- Bake potatoes in 350°F oven for 50-60 minutes, until tender.
- Hot hold baked potatoes, loosely covered, until served.
- Serve potatoes in the pan they were baked for a rustic look, or place in 2-inch hotel pans with tongs.
- Serving is 1 potato. Offer students condiments or baked potato topping bar to complete this vegetable side.
Check tenderness by inserting a knife or fork.
Cook to 135°F or higher.
Hold at 135°F or above.
Baked potatoes do not need to be batched cooked - hot holds well. Place only what is needed for each lunch period on the serving lines. This ensures temperature, moisture, and quality.
Recipe Details
Meal Components:
Vegetable Starchy
Crediting Information
- 1/2 cup Vegetable Starchy
HACCP Category:
Process #2 (Same Day)
Portions:
50
Portion Size:
1 baked potato
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 322 | cal |
| Saturated Fat: | 1 | g |
| Total Fat: | 5 | g |
| Sodium: | 397 | mg |
