Chicken and Ham Loaded Baked Potato

Meal Component Contribution:
2 oz. eq. meat/meat alternate, ¼ cup dark green vegetable, ¾ cup starchy vegetable
Number of Portions: 100 Size of Portion: 1 potato
Recipe HACCP Process: #2 - Same day service

Meat/Meat Alternate
Vegetables (Dark Green)
Vegetables (Starchy)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Potato, Whole, Baking, Fresh, 100 Count, #4105	100 medium potatoes
Broccoli, Frozen, Chopped, #1601	7 pounds + 4 ounces
Chicken, Diced, Cooked, IQF, #1019	7 pounds
Turkey Ham, Diced, Frozen, #1074	4 pounds
Cheese, American, Grated/Shredded, #1306	3 pounds + 2 ounces
Sour Cream,PC, #1321	100 PC packs

DIRECTIONS

1.	POTATO BAKING INSTRUCTIONS: Wash the potatoes thoroughly. Scrub them with a vegetable brush. Drain them thoroughly.
2.	Baking methods: To steam: Place the potatoes in perforated baking pans and steam until they are done, approximately 1 hour and 15 minutes. To bake: Place the potatoes on sheet pans and cover tightly with aluminum foil or lid and bake at 400 degrees F for 1 hour and 30 minutes. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.
3.	COOKING METHODS FOR BROCCOLI: To steam broccoli: Thaw the broccoli in the refrigerator. Place the frozen broccoli in perforated steamtable pans. Steam it for 2-3 minutes. (If using solid steamtable pans, additional cooking may be required.) To boil broccoli: Thaw the broccoli in the refrigerator. Place broccoli in braising pan, steam jacketed kettle or stock pot. Cover the broccoli with water and bring the water to a boil. Decrease to a simmer and cook for 10 to 12 minutes. Drain the water and transfer the broccoli to a solid steamtable pan for service. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.
4.	Combine the diced chicken and diced turkey-ham in a steamtable pan and steam for 15 minutes. Drain any liquids and cool slightly. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.
5.	Combine the diced chicken, diced turkey-ham, and grated cheese. Weigh 2¾ ounces to determine the amount for each potato. Cover and keep warm until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
6.	SERVING OF LOADED BAKED POTATO: Slice potato in half without completely dividing. Place in a boat. Portion a 2¾ ounce portion of meat and cheese on top of each potato or place them on the line for self-service. Use a 2 ounce spoodle or a #16 scoop to top each potato with ¼ cup of broccoli. Serve 1 PC of sour cream on the side.
7.	Portion 1 potato with meat, cheese, broccoli and sour cream for each serving. Each portion provides 2 oz. eq. meat/meat alternate, ¼ cup of dark green vegetable, and ¾ cup of starchy vegetable. Unassembled potatoes may be re-heated. Discard any assembled leftover potatoes. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Discard any leftovers.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for poultry.

Miscellaneous Notes

Leftover assembled baked potatoes should be discarded.
Any leftover unassembled baked potatoes could be used for soup, potato salad, or quick baked potatoes.

Nutrients Per Serving

Calories

355

Carbohydrates

40.10 g

Dietary Fiber

4.81 g

Protein

20.64 g

Sodium

438.00 mg

Total Fat

13.45 g

Sat. Fat

7.37 g

Trans Fat

0.00 g

Illustrated Presentation of Chicken and Ham Loaded Baked Potato

1.	1 serving of Chicken and Ham Loaded Baked Potato