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Add a photoServings: 12
Ingredients
- 5 5/8 quart WATER, Hot
- 2 gal WATER TO COVER
- 2 1/4 lb CHEESE CHEDDER
- 2 1/4 c. BUTTER PRINT SURE
- 4 1/2 c. Lowfat milk, DRY NON-FAT L HEAT
- 20 lb BROCCOLI FZ
- 55 lb POTATOES FRENCH FZ
- 3 c. FLOUR GEN PURPOSE 10LB
- 3 Tbsp. SALT TABLE 5LB
- 1 1/2 Tbsp. SALT TABLE 5LB
Directions
- 1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4.
- 2. PREPARE 1 1/2 RECIPES CHEESE SAUCE, RECIPE NO. O-1-2, AND 1 RECIPE BROCCOLI, RECIPE NO. Q-G-
- 3. CHOP COOKED BROCCOLI INTO 1-INCH Pcs; SET ASIDE FOR USE IN STEP
- 4.
- 3. SPLIT POTATOES LENGTHWISE TO 1/2 INCH FROM EACH END; FLUFF WITH FORK.
- 4. PLACE 1/2 C. BROCCOLI INTO POTATO; COVER WITH 1/4 C. (1-A LADLE)
- CHEESE SAUCE TOPPING.
- NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4. EACH PORTION: 1 POTATO (6 3/4 Ounce), 1/2 C. (2 1/2 Ounce) Minced BROCCOLI, 1/4 C. (2 1/4 Ounce) CHEESE SAUCE.
- SERVING SIZE: 1 POTATO-1
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2806g | |
| Recipe makes 12 servings | |
| Calories 1658 | |
| Calories from Fat 326 | 20% |
| Total Fat 37.12g | 46% |
| Saturated Fat 22.96g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 3039mg | 127% |
| Potassium 6746mg | 193% |
| Total Carbs 300.83g | 80% |
| Dietary Fiber 35.1g | 117% |
| Sugars 17.03g | 11% |
| Protein 38.17g | 61% |
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