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Baked Potatoes
Source: U.S. Department of Defence

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VEGETABLES No.Q 044 00
BAKED POTATOES
Yield 100
Portion 1 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
146 cal
34 g
3g
0g
0 mg
9 mg
14 mg
Ingredient
Weight
Measure
Issue
POTATOES,WHITE,FRESH
37-1/2 lbs
100 each
Method
1 Scrub potatoes well; remove any blemishes. Place on sheet pans. Prick skin with fork to allow steam to escape.
2 Using a convection oven, bake at 400 F. for 35 minutes on high fan, closed vent or until done. Potatoes are done when 208 F. to
211 F. internal temperature is reached. When done, a fork will easily pierce a potato. CCP: Hold at 140 F. or higher for service.



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Baked Potatoes

Yield: 100 Portion: 1 Each
Calories: 146 cal
Carbohydrates: 34 g
Protein: 3g
Fat: 0g
Cholesterol: 0 mg
Sodium: 9 mg
Calcium: 14 mg

Ingredient Weight Measure Issue
POTATOES,WHITE,FRESH 37-1/2 lbs 100 each

Method:
1 Scrub potatoes well; remove any blemishes. Place on sheet pans. Prick skin with fork to allow steam to escape.
2 Using a convection oven, bake at 400 F. for 35 minutes on high fan, closed vent or until done. Potatoes are done when 208 F. to
211 F. internal temperature is reached. When done, a fork will easily pierce a potato. CCP: Hold at 140 F. or higher for service.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/baked_potatoes.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence