Potatoes with Broccoli

Steps

1. Thoroughly clean and scrub potatoes.
2. Preheat oven to 400 degrees F.
3. Using gloved hands, pour a small amount of vegetable oil in hand and oil potatoes.
4. Place potatoes on sheet pan and bake until tender, 45-60 minutes.
5. Let potatoes cool until they can be handled by hand.
6. Defrost and chop broccoli.
7. Cut potatoes in half lengthwise. 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.
8. Continue scooping potato flesh, weighing as you go. You will need 1# 10 oz/wt of potato flesh for every 10 whole potatoes you are preparing.
9. 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.
10. Recipe as written for 10 whole potatoes needs 1# 10 ounces of potato flesh mixed with all other ingredients.
11. Using mixer, thoroughly mash potato flesh with butter, cottage cheese, cheddar cheese, chopped broccoli, salt, and pepper.
12. 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.
13. Transfer to sheet pan, 40 halves per pan. Cover, label, date, refrigerate until transport. Keep refrigerated until morning of service.
14. Preheat oven to 350 degrees F.
15. Bake stuffed potatoes covered with parchment and foil in 350 degree convection oven for 30 minutes or until they reach an internal temperature of 165 degrees F.
16. Transfer potatoes to hotel pans on serving line, keep warm until service. Serving size 2 halves for secondary students.

Nutritional Information

• Calories: 375.57
• Saturated Fat: 10.52 %
• Sodium: 730.82 mg