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Stuffed Breakfast Potato
Serving Size: 1 stuffed potato half
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48 SERVINGS
2 (12x20x2-inch) pans
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96 SERVINGS
4 (12x20x2-inch) pans
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| 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. |
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1 1/2 Tbsp. |
| Pepper |
- |
1 tsp. |
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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.
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