RECIPE DETAILS
Item ID: 1801519
Serving Size: 2 Halves
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, 6-12, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1801519
Serving Size: 2 Halves
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, 6-12, Gluten Free
Allergens: Milk
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. We apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Potato (90 ct, baked, unpeeled): 82%
- Broccoli: 90% (frozen, drained, cooked)
Pre-Preparation
- Thoroughly clean and scrub potatoes.
- Preheat oven to 400°F.
- Using gloved hands, oil each potato with 1 teaspoon of oil.
- Place potatoes on sheet pans and bake until tender, 45–60 minutes.
- Let potatoes cool until they can be handled by hand.
- Defrost and chop broccoli.
- Preheat oven to 350°F.
Preparation
- Cut potatoes in half lengthwise.
- Using a #40 scoop or teaspoon, scoop out approximately 1.5 oz of potato flesh per half potato (3 oz per whole potato), leaving a ½-inch rim of flesh.
- Continue scooping and weighing after each scoop to ensure accuracy.
- There will be 1 lb 14 oz of potato flesh for every 10 whole potatoes.
Note: Do not add extra potato flesh beyond the required amount. Set aside excess for another use. - In a mixer, mash the scooped-out potato flesh with butter, cottage cheese, cheddar cheese, chopped broccoli, salt, and pepper until well combined.
- Using a #16 scoop, stuff each potato half with the mixture, pressing gently so the filling covers the scooped area and rim.
- Transfer to sheet pans, 40 halves per pan.
- Cover each pan with parchment and foil.
- Bake at 350°F for 30 minutes or until internal temperature reaches 165°F.
- If transporting or preparing ahead: cover, label, date, and refrigerate until transport or day of service.
Serving
Serving size: 2 halves
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | ¼ cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 1 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 468.97 kcal |
| Total Fat | 23.43 gm |
| Saturated Fat | 12.97 gm |
| Trans Fat | 0.00* gm |
| Sodium | 486.08 mg |
| Carbohydrates | 47.56 gm |
| Fiber | 4.37 gm |
| Sugars | 2.09 gm |
| Added Sugars | 0.00* gm |
