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POTATO BROCCOLI CHEESE

RECIPE DETAILS

Item ID: MV060

Batch Quantity: 20

Serving Size: 2

Serving Measure: HALVES

Serving Description: 2 HALVES

Nutrition Link: 80182

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: COOKB

RECIPE DETAILS

Item ID: MV060

Batch Quantity: 20

Serving Size: 2

Serving Measure: HALVES

Serving Description: 2 HALVES

Nutrition Link: 80182

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Baked potato yields 82%
Broccoli yields 90%
Thoroughly clean and scrub potatoes.
Preheat oven to 400 degrees F.
Using gloved hands, pour a small amount of vegetable oil in hand and oil potatoes.
Place potatoes on sheet pan and bake until tender, 45-60 minutes.
Let potatoes cool until they can be handled by hand.

Defrost and chop broccoli.

Preparation

Cut potatoes in half lengthwise. Using a #40 scoop or a teaspoon, scoop out approximately 1.5 ounces of potato flesh per half potato (3 oz per whole potato). This should leave a good half-inch rim of potato flesh left in the potato skin.
Continue scooping potato flesh, weighing as you go. You will need 1# 10 oz/wt of potato flesh for every 10 whole potatoes you are preparing.
You may have extra potato flesh; do not add to the recipe. Make sure you have enough flesh for the recipe, then set aside any extra for another use.
Recipe as written for 10 whole potatoes needs 1# 10 ounces of potato flesh mixed with all other ingredients.
Using mixer, thoroughly mash potato flesh with butter, cottage cheese, cheddar cheese, chopped broccoli, salt, and pepper.
Using #16 disher, stuff each potato half with potato cheese broccoli mixture, gently pressing into scooped out part and over flesh rim so top of potato is covered.
Transfer to sheet pan, 40 halves per pan. Cover, label, date, refrigerate until transport.

Serving

Keep refrigerated until morning of service.
Preheat oven to 350 degrees F.
Bake stuffed potatoes covered with parchment and foil in 350 degree convection oven for 30 minutes or until they reach an internal temperature of 165 degrees F.
Transfer potatoes to hotel pans on serving line, keep warm until service.

Serving size 2 halves for secondary students.

2 halves:
1.90 oz wt cheddar cheese (1.90 MMA) + 0.264 oz wt cottage cheese (0.132 MMA) = 2.00 MMA


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 1.25 Meat/Meat Alternative: 2 Calories: 375.57
Dark Green: 0.25 Milk: 0 Sat. Fat: 10.52%
Red Orange: 0 Grains: 0 Sodium: 730.82
Legumes: 0
Starchy: 1
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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