Baked Potatoes Elegante
INGREDIENTS:
55 lb POTATOES FRENCH FZ
55 lb POTATOES FRENCH FZ
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 425 F. OVEN
1. SCRUB POTATOES WELL; REMOVE ANY BLEMISHES. PLACE ON SHEET PANS. PRICK SKIN WITH FORK TO ALLOW STEAM TO ESCAPE.
2. BAKE 50 MINUTES OR UNTIL DONE.
NOTE: 1. TOP OF POTATOES MAY BE SLIT LENGTHWISE AND CROSSWISE AFTER BAKING AND OPENED SLIGHTLY. IF DESIRED, PLACE 1 PAT BUTTER OR MARGARINE IN EACH POTATO; SPRINKLE 1 OZ (1/2 CUP) MINCED, FRESH PARSLEY OR 1 OZ (1/4 CUP) GROUND PAPRIKA OVER POTATOES.
NOTE: 2. IN STEP 1, CUT POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A02000.
NOTE: 3. IN STEP 2, IF CONVECTION OVEN IS USED, BAKE AT 400 F. 35 TO 40 MINUTES OR UNTIL DONE ON HIGH FAN; CLOSED VENT.
NOTE: 4. POTATOES MAY BE BAKED IN A MICROWAVE OVEN AS NEEDED.
Recipe Number: Q04400
SERVING SIZE: 1 POTATO
1. SCRUB POTATOES WELL; REMOVE ANY BLEMISHES. PLACE ON SHEET PANS. PRICK SKIN WITH FORK TO ALLOW STEAM TO ESCAPE.
2. BAKE 50 MINUTES OR UNTIL DONE.
NOTE: 1. TOP OF POTATOES MAY BE SLIT LENGTHWISE AND CROSSWISE AFTER BAKING AND OPENED SLIGHTLY. IF DESIRED, PLACE 1 PAT BUTTER OR MARGARINE IN EACH POTATO; SPRINKLE 1 OZ (1/2 CUP) MINCED, FRESH PARSLEY OR 1 OZ (1/4 CUP) GROUND PAPRIKA OVER POTATOES.
NOTE: 2. IN STEP 1, CUT POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A02000.
NOTE: 3. IN STEP 2, IF CONVECTION OVEN IS USED, BAKE AT 400 F. 35 TO 40 MINUTES OR UNTIL DONE ON HIGH FAN; CLOSED VENT.
NOTE: 4. POTATOES MAY BE BAKED IN A MICROWAVE OVEN AS NEEDED.
Recipe Number: Q04400
SERVING SIZE: 1 POTATO