PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 425 F. OVEN
33 PORTIONS PER PAN
1. SCRUB POTATOES WELL; REMOVE ANY BLEMISHES. PLACE ON SHEET PANS.
PRICK SKIN WITH FORK TO ALLOW STEAM TO ESCAPE. COVER POTATOES WITH OIL AND LIGHTLY SPREAD SEA SALT ON THEM.
2. BAKE 50 MINUTES OR UNTIL DONE.
POTATOES ARE DONE: INTERNAL TEMPERATURE OF 208 TO 211 F.
A FORK WILL EASILY PIERCE POTATO.
CONVECTION OVEN IS USED, BAKE AT 400 F(HIGH FAN - CLOSED VENT) 35 TO
40 MINUTES OR UNTIL DONE.
POTATOES MAY BE BAKED IN A MICROWAVE OVEN AS NEEDED.
MICROWAVE-CONVECTION OVEN:
USE HALF SHEET PANS 13 BY 18 INCHES.
BAKE AT 450 F(80% MICROWAVE POWER THROUGHOUT) 30 TO 35 MINUTES OR UNTIL DONE.
SWEET POTATOES OR WHITE POTATOES
