RECIPE DETAILS
Item ID: 1801520
Serving Description: 1 Half
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, K-5, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1801520
Serving Description: 1 Half
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, K-5, Gluten Free
Allergens: Milk
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
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Potato (90 ct, baked, unpeeled): 82%
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Broccoli: 90% (frozen, drained, cooked)
Pre-Preparation
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Thoroughly clean and scrub potatoes.
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Preheat oven to 400°F.
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Using gloved hands, oil each potato with 1 teaspoon of oil.
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Place potatoes on sheet pans and bake until tender, 45–60 minutes.
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Let potatoes cool until they can be handled by hand.
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Defrost and chop broccoli.
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Preheat oven to 350°F.
Preparation
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Cut potatoes in half lengthwise.
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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.
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Continue scooping and weighing after each scoop to ensure accuracy.
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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.
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Using a #16 scoop, stuff each potato half with the mixture, pressing gently so the filling covers the scooped area and rim.
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Transfer to sheet pans, 40 halves per pan.
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Cover each pan with parchment and foil.
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Bake at 350°F for 30 minutes or until internal temperature reaches 165°F.
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If transporting or preparing ahead: cover, label, date, and refrigerate until transport or day of service.
Serving
Serving size: 1 half baked potato
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0.125 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0.5 cups |
| Vegetables, Other | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 299.29 kcal |
| Total Fat | 13.07 gm |
| Saturated Fat | 7.40 gm |
| Trans Fat | 0.00* gm |
| Sodium | 384.44 mg |
| Carbohydrates | 34.63 gm |
| Fiber | 3.13 gm |
| Sugars | 1.48 gm |
| Added Sugars | 0.00* gm |
