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.
2 cup (1 lb) butter or margarine
1-1/8 cups (5 oz) milk, nonfat, dry
4 cups (1 lb) cheese, Cheddar or American cheese, processed, grated or shredded
3 tablespoon (2 oz) salt
2 tablespoon pepper, cayenne
5 to 6 cups (variable) water, boiling
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.
Place potato centers in mixer bowl; add 2 cups butter, 4 cups grated or shredded Cheddar cheese, 1-1/2 cups nonfat dry milk, 3 tablespoon salt, 2 tablespoon cayenne pepper and 5 to 6 cups boiling water (variable). 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 sprinkle 2 tablespoon paprika over filled potatoes; bake until tops are lightly browned. Serve immediately.