What you will need:
- 10 Pound (lb) Potatoes, russet, flesh and skin, raw
- 12 Pound (lb) Vegetables, mixed, frozen, unprepared
- 6 1/4 Pound (lb) Cheese, cheddar, shredded
- 1 1/2 Quart Milk, lowfat, fluid, 1% milkfat, protein fortified, with added vitamin A
- 3 Tablespoon Salt, table
- 3 Tablespoon Spices, pepper, black
Instructions:
- Preheat oven to 400 F.
- Wash potatoes and poke with a fork. Place on baking sheet and cover with aluminum foil. Bake for 1 hour or until fork slides easily into potato.
- Remove from oven and let cool, about 20 minutes. While cooling, chop vegetables. Steam or roast until just tender. (If frozen, no need to cook)
- Once potatos have cooled, slice potato across top, push sides to open and scoop out potato pulp. Mash in bowl and season with salt and pepper.
- Take cooled vegetables and mix potatoes and add milk and cheese. Mix well. Note: You can reserve some cheese to sprinke on top of the potatoes.
- Stuff mixture back into potato and bake in oven until
browned on top and hot inside, about 30 minutes. - Note: Can be made the day ahead, leave at room temperature for 30 minutes before baking. Always use thermometer to check the center of the potato (min 141 F)
Ingredient notes:
Vegetables mixed frozen examples, California Mix Caulifower, broccoli, carrots; any combination ok…approximately 1 cup serving 4 cups per 16oz
Portion Size: 287 Gram(s)
Recipe Makes: 50 Serving(s)
