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Double Baked Potatoes for 100


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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.




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