Title: Baked potatoes
 Categories: 
      Yield: 100 Servings
 
     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
  
  From the  (actually used today!).