By Nicholus curell
Stuffed Baked Potato
Baked potato topped with tender ham, broccoli and cheese
Updated at: Tue, 28 May 2024 13:09:04 GMT
Nutrition balance score
Great
Glycemic Index
69
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories350.5 kcal (18%)
Total Fat17.3 g (25%)
Carbs29 g (11%)
Sugars2.9 g (3%)
Protein21.1 g (42%)
Sodium723 mg (36%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
25 servings
Instructions
Step 1
CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.
Step 2
CCP--Thoroughly wash, rinse, drain, & trim vegetables. Sanitize sink & use different sanitized cutting boards between prepping meats & vegetables.
Step 3
1. Scrub potatoes and remove any blemishes.
Step 4
2. Rub or brush potatoes lightly with oil; place on sheet pans.
Step 5
2. Bake potatoes 1 - 1/2 hours or until potatoes are soft and tender and desired internal temperature is reached.
Step 6
4. While potatoes are baking, prepare ham and broccoli toppings.
Step 7
CCP: Final internal cooking temperature 135°F.
Step 8
5. Place hot potatoes in steam table pan. Cover until ready to serve.
Step 9
CCP: Maintain holding 135°F or above.
Step 10
6. To serve:
Step 11
Place potato on a plate. Cut a cross-shaped pattern in potato and pinch ends.
Step 12
Top each potato with 2 oz diced ham, 2 oz spdl chopped broccoli and 1 oz cheese.
Step 13
Discard leftovers.
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