Great USDA formatted recipes

Portion Size:

DIRECTIONS

Preheat oven to 400°F.
Scrub and wash potatoes. Bake for about 50-60 minutes until potatoes are soft inside.
While the potatoes bake, steam or cook broccoli florets for about 3-5 minutes until tender crisp.
Split hot baked potatoes in half. Sprinkle .5oz shredded cheese over each potato.
Top each potato with 2 tbsp. bacon bits.
Place 2-3 broccoli florets either on or next to potato.
Serve each student 1 potato with broccoli. If not serving immediately, hold potatoes separately from broccoli at 140°F.

INGREDIENT Russet potatoes, #100 count
50 SERVINGS MEASURE: 100 slices WEIGHT:	100 SERVINGS MEASURE: 200 slices WEIGHT:

INGREDIENT Broccoli florets, raw
50 SERVINGS MEASURE: 1/2 #10 can WEIGHT:	100 SERVINGS MEASURE: 1 #10 can WEIGHT:

INGREDIENT Cheese, cheddar, shredded
50 SERVINGS MEASURE: 1/2 #10 can WEIGHT:	100 SERVINGS MEASURE: 1 #10 can WEIGHT:

INGREDIENT Turkey Bacon Bits, #8716-02
50 SERVINGS MEASURE: WEIGHT: 9 lbs. 6 oz.	100 SERVINGS MEASURE: WEIGHT: 18 lbs. 12 oz.

*For preparation by a food preparation establishment only, according to the food code or equivalent.

Portion Size:

Preheat oven to 400°F.
Scrub and wash potatoes. Bake for about 50-60 minutes until potatoes are soft inside.
While the potatoes bake, steam or cook broccoli florets for about 3-5 minutes until tender crisp.
Split hot baked potatoes in half. Sprinkle .5oz shredded cheese over each potato.
Top each potato with 2 tbsp. bacon bits.
Place 2-3 broccoli florets either on or next to potato.
Serve each student 1 potato with broccoli. If not serving immediately, hold potatoes separately from broccoli at 140°F.

*For preparation by a food preparation establishment only, according to the food code or equivalent.

	* - required fields
*To:
CC:
Subject:
Message:
	In our effort to fight spam, enter the characters from this image in the space below: