American Egg Board | Foodservice Professionals


	Stuffed Breakfast Potato Serving Size: 1 stuffed potato half


	48 SERVINGS 2 (12x20x2-inch) pans		96 SERVINGS 4 (12x20x2-inch) pans
INGREDIENTS	WEIGHT	MEASURE	WEIGHT	MEASURE
Baking potatoes	Approx. 12 lb.	25 medium	Approx. 24 lb.	50 medium
Eggs	5 lb. 8 oz.*	50 Large	11 lb.*	100 Large
Salsa	2 lb.	2 cups	4 lb.	4 cups
Cheddar cheese, shredded	1 lb. 4 oz.	-	2 lb. 8 oz.	-
Canned diced chilies	1 lb.	-	2 lb.	-
Green onion, chopped	1 oz.	1 cup	2 oz.	2 cups
Salt	-	2 tsp.	-	1-1/2 Tbsp.
Pepper	-	1 tsp.	-	2 tsp.

DIRECTIONS
» Bake potatoes in 350°F conventional oven about 45 minutes or until soft. Cool 1 hour in refrigerator.
» Cut potatoes in half lengthwise; spoon out centers, leaving 1/4 to 1/2-inch shell. Reserve 8 cups potato for each 50 servings; dice reserved potatoes into 1/2-inch pieces. Keep warm.
» Beat together eggs, salsa, chilies, onion, salt, and pepper. Cook and scramble eggs in small batches in large spray-coated pan** over medium heat until firm throughout with no visible liquid egg remaining. Stir in reserved potatoes and 3/4 of the total cheese. Keep warm.
» Divide and portion about 3/4 cup egg/potato mixture into each potato half. Transfer to baking sheets; bake 14 to 16 minutes at 350°F in conventional oven. Remove from oven and sprinkle on remaining cheese. Continue baking 2 to 3 minutes until cheese melts and filling is heated thoroughly. Serve immediately.

*If using frozen of liquid whole egg product.
**Or follow your operation's standardized procedure for cooking scrambled eggs.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Contribution to School Lunch Program: Each serving provides 2.4 oz. meat/meat alternate, 1/2 cup vegetable.

Nutritional Analysis (per serving): Calories-209, Protein-12g. Carbohydrate-21g, Total Fat-9g, Saturated Fat-4g, Cholesterol-224mg, Vitamin A-554 IU, Vitamin C-28mg, Iron-2.3mg, Calcium-121 mg, Sodium-413mg, Dietary Fiber-2g.