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The average size for a baked potato is somewhere between 7-13 ozs. Our SunGlo-Idaho® potatoes are sorted by size before packaging to ensure consistancy and customer satisfaction. Then they are placed in boxes weighing 50 lbs. each. For more information on potato size and box count, click here.
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Fresh potatoes should be held in a cool place at 45° F. Do not refrigerate. The potato starch turns to sugar and the potato becomes sweet at temperatures below 42° F. (However, it is possible to "restore" your potatoes by holding them a week to 10 days at 60° F.) Excessive light will turn the outer skins greenish and cause a bitter flavor. Excessive heat (above 50° F) will cause the outer skin to shrink. Remove the carton lid to allow air circulation.
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Soak and scrub lightly to remove dirt without breaking the skin, or place flat in dish racks and run through a soapless dishwasher.
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- Pierce the skin with a fork to prevent possible bursting in oven.
- To prevent excessive shrinkage on the steamtable or in holding warmers, the skin may be coated lightly with a vegetable oil.
Note: This coating prevents the skin from becoming crispy. For extra flavor, strained bacon drippings can be used for the coating.
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- Not long ago, operators used to wrap potatoes in foil believing that this would decrease baking time. New research, however, proves that foil-wrapping not only fails to bake potatoes more quickly, it also results in a soggy potato with a wet skin - just the opposite of what your customers want in a great baked potato. So profit from this new research. Never bake potatoes in foil, and your customers will keep coming back for your crispy-skinned, fluffy SunGlo-Idaho® Baked Potatoes.
- Always place washed potatoes on the baking sheet in a single layer; never stack them.
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Convection
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Conventional
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Microwave
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Equipment
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18" x 26" tray
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18" x 26" tray
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Individual Plate
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Oven Temperature
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375° F
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425° F
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High
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Time
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50-55 mins.
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55-60 mins.
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4-5 mins for 5-6 ozs.
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- The potato is done when it reaches an internal temperature of 210° F.
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- The ideal SunGlo-Idaho® Baked Potato goes directly to the customer within 15 minutes of the time you remove it from the oven. This ensures the crispy skin and dry, fluffy interior which have led 74% of consumers to prefer SunGlo-Idaho® Potatoes. Operators committed to serving the ideal Idaho Baked Potato stagger their batch cooking times to achieve this timing.
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- In the real world of large foodservice operations, however, it is not always practical - or possible - to serve your SunGlo-Idaho® Baked Potatoes within 15 minutes. New research shows that wrapping a 90 count baked potato in foil after it is baked will allow you to hold it up to 45 minutes, depending on the holding equipment you use.
- The best method of holding a baked potato in foil is a warming drawer, where the potatoes can be held for up to 45 minutes without noticeable loss of quality or heat.
- The second best method is a heat-proof cabinet in which 90 count potatoes, again wrapped in foil after baking, can be held for up to 45 minutes - but with an interior temperature loss of about 20° F.
- Finally, 90 count potatoes, wrapped in foil after baking, can be held for up to 30 minutes under a heat lamp if the potatoes aree directly under the lamp.
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- In summary, the best way to hold SunGlo-Idaho® Baked Potaoes without compromising their quality is to wrap them in foil after they are baked and hold them in a warming drawer for no longer than 45 minutes.
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- Wash, but do not dry the potato. Pierce each potato and wrap in a microwave-safe paper towel to provide a moisture-controlled environment.
- When baking several potatoes at once, place them end to end in a circle, about one inch apart.
- Whether or not your potatoes need to be turned over depends upon your microwave and its cooking pattern. The potato is done when it reaches an internal temperature of 210° F.
- Allow the potato to remain wrapped in the towel for about two minutes after removing it from the oven.
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- If you're serving only half of a baked potato, place the cut side down on the plate to prevent drying and darkening of the surface. A pat of butter may be added by piercing the top before heating.
- With a fork or potato popper, pierce the skin in the form of a cross. Do not cut with a knife; it flattens the surface and prevents the potato from being fluffy.
- "Blossom" or open the potato as close to service as possible by pressing the ends toward the center, lifting and fluffing the meat of the potato.
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