INGREDIENTS

INSTRUCTIONS

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

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