St. Patty's Day Baked Potato

Portion Size: 1 serving
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St. Patty's Day Baked Potato

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Scrub and wash potatoes. Bake for about 50-60 minutes until potatoes are soft inside.
  3. While the potatoes bake, steam or cook broccoli florets for about 3-5 minutes until tender crisp.
  4. Split hot baked potatoes in half. Sprinkle .5oz shredded cheese over each potato.
  5. Top each potato with 2 tbsp. bacon bits.
  6. Place 2-3 broccoli florets either on or next to potato.
  7. Serve each student 1 potato with broccoli. If not serving immediately, hold potatoes separately from broccoli at 140°F.

INGREDIENT

Russet potatoes, #100 count

50 SERVINGS

MEASURE: 100 slices
WEIGHT:

100 SERVINGS

MEASURE: 200 slices
WEIGHT:

INGREDIENT

Broccoli florets, raw

50 SERVINGS

MEASURE: 1/2 #10 can
WEIGHT:

100 SERVINGS

MEASURE: 1 #10 can
WEIGHT:

INGREDIENT

Cheese, cheddar, shredded

50 SERVINGS

MEASURE: 1/2 #10 can
WEIGHT:

100 SERVINGS

MEASURE: 1 #10 can
WEIGHT:

INGREDIENT

Turkey Bacon Bits, #8716-02

50 SERVINGS

MEASURE:
WEIGHT: 9 lbs. 6 oz.

100 SERVINGS

MEASURE:
WEIGHT: 18 lbs. 12 oz.
NUTRIENTS PER SERVING
Calories 282 cal
Fat 8.23 g
Saturated Fat 3.94 g
Trans Fat 0 g
Cholesterol 28.35 mg
Sodium 341.8 mg
Carbohydrates 41.78 g
Dietary Fiber 5.56 g
Protein 12.44 g
1 serving provides 1 oz. meat/meat alternate, 1 cup vegetable (¾ c. starchy and ¼ c. dark green).
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

St. Patty's Day Baked Potato

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 serving
 
St. Patty's Day Baked Potato

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Scrub and wash potatoes. Bake for about 50-60 minutes until potatoes are soft inside.
  3. While the potatoes bake, steam or cook broccoli florets for about 3-5 minutes until tender crisp.
  4. Split hot baked potatoes in half. Sprinkle .5oz shredded cheese over each potato.
  5. Top each potato with 2 tbsp. bacon bits.
  6. Place 2-3 broccoli florets either on or next to potato.
  7. Serve each student 1 potato with broccoli. If not serving immediately, hold potatoes separately from broccoli at 140°F.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Russet potatoes, #100 count 100 slices 200 slices
Broccoli florets, raw 1/2 #10 can 1 #10 can
Cheese, cheddar, shredded 1/2 #10 can 1 #10 can
Turkey Bacon Bits, #8716-02 9 lbs. 6 oz. 18 lbs. 12 oz.
 
NUTRIENTS PER SERVING
Calories 282 cal Fat 8.23 g Saturated Fat 3.94 g
Trans Fat 0 g Cholesterol 28.35 mg Sodium 341.8 mg
Carbohydrates 41.78 g Dietary Fiber 5.56 g Protein 12.44 g
 
1 serving provides 1 oz. meat/meat alternate, 1 cup vegetable (¾ c. starchy and ¼ c. dark green).
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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