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BAKED POTATO CHEESE N BROCCOLI

RECIPE DETAILS

Item ID: MV066

Batch Quantity: 25

Serving Size: 1

Serving Measure: EACH

Serving Description: 1 EACH

Nutrition Link: 80064

Food Category: Vegetarian

HACCP:

HACCP Process Category: Unassigned

Recipe Source: BVSD

RECIPE DETAILS

Item ID: MV066

Batch Quantity: 25

Serving Size: 1

Serving Measure: EACH

Serving Description: 1 EACH

Nutrition Link: 80064

Food Category: Vegetarian

HACCP:

HACCP Process Category: Unassigned

Recipe Source: BVSD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Baked potatoes yield 82%

Preparation

1. Clean potatoes, wrap in individual sheets aluminum sheets.
2. Bake 45 minutes in 375 degree oven.
3. Cool.
4. Ship potatoes in full pan.
5. Add nacho cheese sauce for potatoes to sauce for nacho orders. Create duplicate baked potato label.
6. Add taco meat for potatoes to taco meat for nacho orders. Create duplicate baked potato label.
7. Ship blanched and shocked broccoli on the side in small container.

Serving

Reheat:
Bake potaotes wwraped in foil in 350 degree oven for 45 min or until soft. Leave in foil.
Heat cheese sauce & taco meat.
When ordered, slice a cut into potatoe through foil. Squeeze ends of potato to create an opening for the toppings.
Add cheese sauce and broccoli.


Food Groups/Meal Patterns

Recipe Analysis:

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

Fruits: 0 Vegetables Total: 0.875 Meat/Meat Alternative: 0.25 Calories: 180.8
Dark Green: 0.125 Milk: 0 Sat. Fat: 6.13%
Red Orange: 0 Grains: 0 Sodium: 126.83
Legumes: 0
Starchy: 0.75
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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