Cheese Baked Potato

Cook Time: 75 Min.

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 400°F

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Nutritional Content

Allergens: Potatoes, AllergenMilk

Calories: 410 Kcal

Carbohydrates: 42 g

Protein: 18 g

Total Fat: 20 g

Calcium: 450 mg

Sodium: 400 mg

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Ingredients

10 Servings

• 10 each Potato, Russet/Baking Fresh

• 1 1/4 tsp Oil, Vegetable

• 1 lb 5 Oz Cheese, Cheddar Shredded

• 1 Tbsp 2 tsp Parsley, Dried

25 Servings

• 25 each Potato, Russet/Baking Fresh

• 1 Tbsp Oil, Vegetable

• 3 lb 4 Oz Cheese, Cheddar Shredded

• 1/4 Cup Parsley, Dried

50 Servings

• 50 each Potato, Russet/Baking Fresh

• 2 Tbsp Oil, Vegetable

• 6 lb 8 Oz Cheese, Cheddar Shredded

• 1/2 Cup Parsley, Dried

100 Servings

• 100 each Potato, Russet/Baking Fresh

• 1/4 Cup Oil, Vegetable

• 13 lb Cheese, Cheddar Shredded

• 1 Cup Parsley, Dried

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Scrub potatoes and remove blemishes. Rinse under cold, running water. Rub or brush lightly with oil and place on baking pans. Bake at 400F/204C for 1 to 1 1/2 hrs until soft.

3. Slice open each potato and pinch both ends toward middle creating pocket. Place 1/4 cup (2 oz) of cheese in each potato. Sprinkle with parsley.

4. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

5. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

6. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds

   
   
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