Cook Time: 105 Min.

Serving Size: 1 Each Makes: 25/50/100 Servings Cook Method: Bake Cook Temp.: 400°F Allergens: AllergenMilk, AllergenSoy, Potatoes

NUTRITIONAL CONTENT PER SERVING

CALORIES CARBOHYDRATES PROTEIN TOTAL FAT CALCIUM SODIUM

230 Kcal 41 g 5 g 6 g 40 mg 210 mg

Ingredients

25 Servings

• 25 each Potato, Russet/Baking Fresh

• 1/4 C Margarine, Solids

• 1 1/2 tsp Salt, Iodized

• 1/2 tsp Pepper, White

• 1/2 C Margarine, Solids

• 1 3/4 C Milk, 2% Bulk

• 1 TBSP Paprika     

50 Servings

• 50 each Potato, Russet/Baking Fresh

• 1/2 C Margarine, Solids

• 1 TBSP Salt, Iodized

• 1 tsp Pepper, White

• 1 C Margarine, Solids

• 3 1/2 Cup Milk, 2% Bulk

• 2 TBSP Paprika 

100 Servings

• 100 each Potato, Russet/Baking Fresh

• 1 C Margarine, Solids

• 2 TBSP Salt, Iodized

• 2 tsp Pepper, White

• 2 C Margarine, Solids

• 1 3/4 Qt Milk, 2% Bulk

• 1/4 C Paprika   

Instructions

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

2. Scrub potatoes and remove blemishes. Rub or brush lightly with margarine. Place on baking pans. Bake at 400F/204C for 1 - 1 1/2 hrs or until soft.

3. Cut a slice in hot baked potatoes lengthwise. Scoop out contents.

4. Mash potatoes. Season with salt & pepper and add margarine and milk. Beat until light and fluffy. Pile lightly into shells, leaving tops rough.

5. Sprinkle with paprika.

6. Bake at 425F/218C until Potatoes are hot and lightly browned, about 30 min. Portion 1 potato per person unless otherwise instructed.

7. 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.

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

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

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