POTATO BROCCOLI CHEESE 6-12

Instructions

Pre-Preparation

Baked potato yields 82%
Broccoli yields 90%

1. Thoroughly clean and scrub potatoes.
2. Preheat oven to 400 degrees F.
3. Using gloved hands, pour 1 teaspoon of olive oil in hand and oil each potato with 1 tsp.
4. Place potatoes on sheet pans and bake until tender, 45-60 minutes.
5. Let potatoes cool until they can be handled by hand.
6. Defrost and chop broccoli.
7. If preparing and serving same day, preheat oven to 350 degrees F.

Preparation

1. Cut potatoes in half lengthwise.
2. Using a #40 scoop or a teaspoon, scoop out approximately 1.5 ounces of potato flesh per half potato (3 oz per whole potato). This should leave a good half-inch rim of potato flesh left in the potato skin.
3. Continue scooping potato flesh, weighing as you go.
4. You will need 1lb. 10oz of potato flesh for every 10 whole potatoes you are preparing.
Note: You may have extra potato flesh; do not add to the recipe. Make sure you have enough flesh for the recipe, then set aside any extra for another use.
5. Using a mixer, thoroughly mash potato flesh with butter, cottage cheese, cheddar cheese, chopped broccoli, salt, and pepper.
6. Using #16 disher, stuff each potato half with potato cheese broccoli mixture, gently pressing into scooped out part and over flesh rim so top of potato is covered.
7. Transfer to sheet pans, 40 halves per pan.
8. If transporting out or preparing ahead: Cover, label, date, refrigerate until transport or day of service.
9. When ready to serve: Bake stuffed potatoes covered with parchment and foil at 350 degrees for 30 minutes or until they reach an internal temperature of 165 degrees.

Serving

Serving = 2 halves