RECIPE DETAILS
Item ID: 1801519
Serving Size: 2 Halves
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, 6-12, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1801519
Serving Size: 2 Halves
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, 6-12, Gluten Free
Allergens: Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. We recommend scaling based on multiples of servings per pan. Click the “Reset” button to return to the default standard batch size.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Broccoli: 90% (frozen, drained, cooked)
- Potato (90 ct, baked, unpeeled): 82%
Pre-Preparation
- Thaw frozen broccoli under refrigeration at or below 41°F, then cut into small florets.
- Preheat oven to 400°F.
- Wash potatoes using a vegetable scrub brush to remove dirt.
- Using gloved hands, oil each potato with 1 teaspoon of oil.
- Place potatoes on sheet pans and bake in 400°F oven for about 45-60 minutes or until tender.
- Let potatoes cool until they can be handled.
- Preheat oven to 350°F.
Preparation
- Cut potatoes in half lengthwise.
- Use a #40 scoop or teaspoon to scoop out approximately 1.5 oz of potato flesh per half potato (3 oz per whole potato), leaving a ½-inch rim of flesh.
- Continue scooping and weighing after each scoop to ensure accuracy.
- There will be 1 lb 14 oz of potato flesh for every 10 whole potatoes.
Note: Do not add extra potato flesh beyond the required amount. Set aside excess for another use. - In a mixer, mash the scooped-out potato flesh with butter, cottage cheese, cheddar cheese, chopped broccoli, salt, and pepper until well combined.
- Use a #16 scoop to stuff each potato half with the broccoli mixture, pressing gently so the filling covers the scooped area and rim.
- Place 40 potato halves (8 x 5) to each parchment-lined sheet pan.
- Cover each pan with parchment and foil.
- Bake in 350°F oven for 30 minutes or until internal temperature reaches 165°F.
- Hold hot until service at or above 135°F.
- If preparing ahead, cool according to HACCP procedures and hold cold at or below 41°F until ready to reheat. Reheat to 165°F. Hold hot until service at or above 135°F.
Serving
Serving size: 2 halves
Suggested serving utensil: tongs or spatula
Recipe Source
Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | ⅛ cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 1 ¼ cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 598.57 kcal |
| Total Fat | 26.13 gm |
| Saturated Fat | 14.80 gm |
| Trans Fat | 0.00* gm |
| Sodium | 768.87 mg |
| Carbohydrates | 69.26 gm |
| Fiber | 6.25 gm |
| Sugars | 2.97 gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
