Source: MRS 2020
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 (Dark Green) Vegetables (Starchy)
  •  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 + 8  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.

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:

  • Slack 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:

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

4.

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

CCP: Heat to 165 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. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.

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
358
Carbohydrates
39.96 g
Dietary Fiber
4.83 g
Protein
20.58 g
Sodium
438.00 mg
Total Fat
13.51 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