50 baking potatoes, uniform size
4 ounces shortening
Servings: 50
1. Scrub potatoes and remove blemishes.
2. Rub or brush lightly with shortening. Place on baking sheets. Bake at 400°F for 1-1 1/2 hours or until tender.
Select a long, mealy-type potato, such as russet.
VARIATIONS:
Baked Potato with Toppings. Prepare potatoes and bake (see recipe). Serve with one of the following toppings and one or more of the accompaniments: Toppings include Cheese Sauce, 3 oz; Chili con Carne, 3 oz; Creamed Chicken, Ham, or Sausage, 3 oz; Nacho Sauce, 3 oz; sour cream, 1 oz. Accompaniments include Guacamole, chopped broccoli, shredded cheese, sliced mushrooms, chopped green onions, chopped chives, sliced black olives, chopped ham or chicken, chopped lettuce, chopped tomatoes, crumbled cooked bacon, slivered almonds.
Cheese-Topped Potato. Whip 1 lb softened margarine. Add 2 lb sour cream and mix thoroughly. Fold in 1 lb finely shredded American cheese and 6 oz finely chopped green onions. Serve over baked potato.
Stuffed Baked Potato. Cut hot baked potatoes into halves lengthwise. If potatoes are small, cut a slice from one side. Scoop out contents. Mash, season with 2 Tbsp salt, 1 tsp white pepper, 8 oz melted margarine, and 3-4 cups hot milk. Beat until light and fluffy. Pile lightly into shells, leaving tops rough. Sprinkle with paprika or Parmesan cheese, if desired. Bake at 425°F until potatoes are hot and lightly browned, about 30 minutes.
4 ounces shortening
Servings: 50
1. Scrub potatoes and remove blemishes.
2. Rub or brush lightly with shortening. Place on baking sheets. Bake at 400°F for 1-1 1/2 hours or until tender.
Select a long, mealy-type potato, such as russet.
VARIATIONS:
Baked Potato with Toppings. Prepare potatoes and bake (see recipe). Serve with one of the following toppings and one or more of the accompaniments: Toppings include Cheese Sauce, 3 oz; Chili con Carne, 3 oz; Creamed Chicken, Ham, or Sausage, 3 oz; Nacho Sauce, 3 oz; sour cream, 1 oz. Accompaniments include Guacamole, chopped broccoli, shredded cheese, sliced mushrooms, chopped green onions, chopped chives, sliced black olives, chopped ham or chicken, chopped lettuce, chopped tomatoes, crumbled cooked bacon, slivered almonds.
Cheese-Topped Potato. Whip 1 lb softened margarine. Add 2 lb sour cream and mix thoroughly. Fold in 1 lb finely shredded American cheese and 6 oz finely chopped green onions. Serve over baked potato.
Stuffed Baked Potato. Cut hot baked potatoes into halves lengthwise. If potatoes are small, cut a slice from one side. Scoop out contents. Mash, season with 2 Tbsp salt, 1 tsp white pepper, 8 oz melted margarine, and 3-4 cups hot milk. Beat until light and fluffy. Pile lightly into shells, leaving tops rough. Sprinkle with paprika or Parmesan cheese, if desired. Bake at 425°F until potatoes are hot and lightly browned, about 30 minutes.
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