Source: MRS 2015
MRS: 559 — Poultry (500s)

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

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Potato, Whole, Baking, Fresh, 100 Count, #4105
100  medium potato(es)
Broccoli, Frozen, Chopped, #1601
10  pound(s) + 8  ounce(s)
Chicken, Diced, Cooked, IQF, #1019
7  pound(s)
Turkey Ham, Diced, Frozen, #1074
4  pound(s)
Cheese, American, Grated/Shredded, #1307
3  pound(s) + 2  ounce(s)
Sour Cream,PC, #1321
100  PC pack(s)
DIRECTIONS

1.

POTATO BAKING INSTRUCTIONS:
Wash potatoes thoroughly. Scrub with a vegetable brush.

2.

Baking methods:

To steam:
Place in perforated baking pans and steam until done, approximately 1 hour and 15 minutes.

To bake:
Place on baking sheet pan and cover tightly with aluminum foil or lid and bake at 400 degrees F for 1 hour and 30 minutes.

CCP:  Internal temperature must reach 140 degrees F or higher for 15 seconds.

3.

COOKING METHODS FOR BROCCOLI:

To steam broccoli:

  • Place frozen broccoli in steamtable pans.
  • Steam for 2-3 minutes. (If using solid steamtable pans, additional cooking may be required.)

To boil broccoli:

  • Bring water to a boil. (For 100 servings, use 1-3 quarts of water.)
  • Add frozen broccoli and cook for 10-12 minutes.

CCP:  Internal temperature must reach 140 degrees F or higher for 15 seconds.

4.

Combine diced chicken and diced turkey-ham in a steamtable pan and steam for 15 minutes. Drain any liquids.

5.

Combine diced chicken, diced turkey-ham, and grated cheese. Weigh 2 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 potato boat.

7.

Serve a 2 ounce portion of meat and cheese on top of potato or place on line for self service.
Using a 2 ounce spoodle or a #16 scoop top with ¼ cup of broccoli.
Serve 1 packet of sour cream on the side.

8.

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.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

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
362
Carbohydrates
40.61 g
Dietary Fiber
5.23 g
Protein
20.96 g
Sodium
441.00 mg
Total Fat
13.74 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