Servings: 100 Portions (2 Pans)
Portions: 1/2 Potato Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 400 degrees F. Oven
50 each (27 lb 8 oz) potatoes, white, fresh, medium-size, A.P.
1-1/2 quart (3 lb 1 oz or 1/2-No. 10 can) potatoes, white, instant granules
1-1/2 cups (6-1/2 oz) milk, nonfat, dry
6 1/4 quart (variable) water, boiling
1 cup (8 oz) butter or margarine
1-1/2 tablespoon salt
1 teaspoon pepper, black
4 cups (1 lb) cheese, Cheddar or American cheese, processed, grated or shredded
5 cups (1 lb) bacon, cooked, chopped
1-1/2 cups (8 oz) onions, dry, finely chopped
Scrub potatoes thoroughly removing any blemishes. Place on sheet pans. Prick skin with fork to allow steam to escape. Bake one hour or until done. Cut potatoes in half lengthwise; scoop out centers; set potato centers and shells aside.
Blend potato granules and nonfat dry milk together. Set aside. Place water, butter or margarine, salt and pepper in mixer bowl; stir to blend. Add potato granules and nonfat dry milk mixture; mix 1/2 minute on low speed. Stop machine and scrape down sides of bowl. Add potato centers, cheese, bacon, and onions. Whip on high speed for 2 minutes or until light and fluffy. Place filling in reserved shells, slightly rounding tops. Place on sheet pans and bake until tops are lightly browned. Serve immediately.
NOTE:
Consistency of potato mixture may be controlled by reserving 1 quart boiling water and adding gradually until desired consistency is obtained.
4 lb raw chopped bacon yields 1 lb cooked chopped bacon.