Educational Foodservice
Wisconsin Baked Potato Bar
Do you want to increase participation, profitability, and excitement for your school lunch program? Here’s an idea that will do all of this and more — add a Wisconsin Baked Potato Bar to your school lunch menu!
Several schools have added Baked Potato Bars with these results:
- increased student participation!
- increased staff participation!
- increased profitability!
Other benefits of a Baked Potato Bar include:
- reimbursable Type A lunch!
- nutritious!
- good way to use leftovers!
- little, if any, plate waste!
Here’s a step-by-step procedure to follow:
- Potato Selection — Order U.S. grade No. 1 or better 80-count Wisconsin Russet Burbank potatoes. Potato count is the approximate number of potatoes that fit into a 50-pound box. (An 80-count potato weighs about 10 ounces, and will satisfy most teenage appetites. Larger boys may want more, but if you are serving elementary students, a smaller potato may be more appropriate.)
- Clean Potatoes — Soak and scrub potatoes, being careful not to break the skins. Tip: Many cooks clean potatoes by running them through the dishwasher in a single layer with no detergent or rinse agent. Some cooks run potatoes through twice.
- Pierce the potato skins to keep them from bursting in the oven.
- Bake in a single layer until the potato’s internal temperature reaches 210˚ F.
(Please refer to the chart for time and temperature settings.)
| Conventional Oven | Convection Oven | |
| Equipment | 18” x 26” tray | 18” x 26” tray |
| Temperature | 425˚ F | 375˚ F |
| Baking Time | 45 – 60 minutes | 30 – 45 minutes |
| Holding Time | 15 – 30 minutes | 15 – 30 minutes |
Set up toppings. At some schools, the toppings are arranged in a self-serve line. Vegetables are included with the toppings. (Fruit, milk, and bread are added to qualify for the Type A lunch and the price is the same.)
Favorite toppings offered include:
- cheese or cheese sauce
- diced ham
- taco filling
- chili
- diced ham
- sour cream (thinned with milk for easier serving)
- butter
- vegetables, such as broccoli
- diced chicken or turkey
- barbequed meat, such as canned pork
- bacon or bacon bits
- green onions
Some schools serve the toppings in portion-control cups, which also helps to speed up the line. By using the portion-control cups, a Baked Potato Bar becomes feasible for elementary school children.
Use your creativity and the preferences of your students to make your Wisconsin Baked Potato Bar unique. Your students will be thrilled to be trying something new and exciting at lunchtime so be prepared to order more Wisconsin potatoes for your school’s new Baked Potato Bar!
Additional Resources
Elementary School Facts
Fun, convenient, and nutritous ideas to promote america's favorite vegetable in school foodservice
Elementary School Recipes
As easy as 1 - 2 - 3!
