“This is a combination of a loaded bake potato and Potato salad. We use baked Red potatoes with kosher salt and cracker pepper. Mix in Cheese, bacon, sour cream, chives, cheddar cheese like you would find on a loaded potato. It
is served warm, and is delicious.”
Potatoes, red 8 lbs 12 oz*
Oil, canola ¼ c
Spice, salt 1 tsp
Mayonnaise, regular 1 c
Yogurt, Greek, plain, nonfat ½ c
Juice, lemon ¼ c
Spice, black pepper ½ tsp
Spice, garlic, granulated ½ tsp
Cheese, Cheddar, shredded ½ c
Celery, sticks, precut, small dice, EP ½ c
Onions, green, chopped, EP ½ c
Prep Time: 20min | Cook Time: 30min
Preheat oven to 350° F.
Spray full size sheet pan with pan release.
Scrub potatoes under running water.
Dice potatoes into large, 1-inch cubes. Note: Fresh, precut red potatoes may be substituted for whole.
In a large container, toss diced red potatoes in canola oil and salt until coated.
Place potatoes on a sheet pan and bake at 350° F until tender, approximately 30-35 minutes until golden brown.
CCP: Cook to a minimum internal temperature of 135F.
Place potatoes in refrigerator or blast chiller to cool immediately.
CCP: Cool to 41˚F following two stage cooling method: Cool to 70˚F within 2 hours and to 41˚F within additional 4 hours.
In a large mixing bowl, combine mayonnaise, yogurt, lemon juice, black pepper, and garlic. Mix well.
Add cheese, celery, and onions to mayonnaise mixture. Toss to combine.
When potatoes are properly cooled, add to mayonnaise mixture and gently toss to coat well, leaving potatoes chunky. Note: Crispy cooked bacon may be added for additional flavor (~6 oz).
Transfer to steamtable pan or pre-portion for service.
Serve using no. 8 disher.
CCP: Hold and serve at 41F or below.
Meal Components: ½ c Starchy Vegetable
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