Portion size: 175 grams
Yield from 20 portion recipe: 3.500 kg

Vegan

Allergens: no allergens
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan

Carbon footprint per portion (savoury filling 200 g and baked potatoes 175 g): 0.4 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Carefully wash and dry the potatoes. Rub with rapeseed oil and make a few holes into the skin of each potato with a fork. Place the potatoes into a GN container lined with parchment paper.

Bake with the convection setting at 200 °C for 50 to 60 minutes. Make sure the skins of the potatoes don’t darken too much.

Make an incision into each potato and press it from the sides so that it opens up a little. Serve the potatoes with the savoury filling.

NOTE! This recipe is also suitable for cold preparation. Remember to pay attention to the temperature of the ingredients when using the cold preparation method.