Recipe - Baked Potatoes

55 pound POTATOES FRENCH FZ

PAN: 18 BY 26INCH 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 (One half CUP) MINCED, FRESH PARSLEY OR 1 OZ (One fourth 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

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.