Cheese Baked Potato
Cook Time: 75 Min.
Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 400°F
Nutritional Content
Allergens: Potatoes, AllergenMilk
Calories: 410 Kcal
Carbohydrates: 42 g
Protein: 18 g
Total Fat: 20 g
Calcium: 450 mg
Sodium: 400 mg
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
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
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.
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.
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.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds