Baked Potato Bar

Serving: one (8-12 oz) potato (Yield: 50 servings)

50 each (25-37.5 lbs, depending on size) of potatoes, well scrubbed
9 lbs of pork crumbles
6 lbs (7 bunches will yield about 6 lbs) of broccoli florets
of salt, to taste (optional)
3 lbs (6-1/2 cups) of sour cream
3 1/4 lbs (6-1/2 cups) of shredded cheddar, reduced fat, preferably yellow
15 scallions (1-2 bunches) of scallions, sliced or chopped, green ends optional

Stab potatoes with a fork, then roast until cooked through. Convection oven: 350°F about 40-60 minutes. Conventional oven: 450°F about 50-60 minutes.
Cook pork crumbles on a sheet pan on parchment paper until crisp, then drain fat and set aside. CCP: Heat to 140°F or higher.
Removed broccoli crowns from stems and cut into florets.
Steam the broccoli, using a shallow perforated steamer or in a large covered pot with 2 inches of water, over high heat. Cook JUST until bright green, 2-5 minutes, depending on method used. Drain. Place in steam table.
Slit the potatoes once they are cooked. If using salt, sprinkle lightly and keep potatoes hot in steam table.
Serve potatoes with pork, broccoli, sour cream, cheddar and scallions, if using them.
CCP: Hold for hot service at 140°F or higher

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