MEASURE (FOR 100 SERVINGS)
Potato, Whole, Baking, Fresh, 100 Count, #4105
100 medium potatoes
Chicken Strips, Fajita, Frozen, #1028
18 pounds + 12 ounces
Peppers, Green, Diced, Frozen, #1613
1 quart + 2 cups
Onions, Frozen, Diced, #1610
Pan Release Spray, Vegetable Oil, #2514
10 second spray
Pimentos, Diced, Canned, #2817
Sauce, Cheese, Nacho Flavor, Bulk, #2255
2 #10 cans
Thaw the chicken, peppers and onions in the refrigerator overnight.
CCP: Hold under refrigeration (41 degrees F or lower).
POTATO BAKING INSTRUCTIONS:
CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds.
Heat the chicken according to package and/or case directions.
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
Sauté the peppers and onions in a braising pan, steam jacketed kettle, or large stock pot coated with food release spray, until they are tender .
Drain the pimentos and add to them to the pepper and onion mixture. Heat until the desired temperature is reached. Cover the vegetables and hold for service.
CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
CCP: Cover and hold for service at 135 degrees F or higher.
Open the cans of cheese sauce. Pour it into a stock pot. Heat the sauce until the desired temperature is reached.
CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.
SERVING OF LOADED BAKED POTATO:
Serve the potatoes immediately, or cover them and place them in the warmer until ready for service.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F.
Portion 1 potato, meat, and vegetables per serving. Each portion provides 2 oz. eq. meat/meat alternate, ¾ cup starchy vegetable, and 1/8 cup other 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.
Use USDA Foods or Department of Defense (DOD) foods 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.
Leftover assembled baked potatoes should be discarded.
Any leftover unassembled baked potatoes could be used for soup, potato salad, or quick baked potatoes.
1 serving of Chicken and Ham Loaded Baked Potato
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