Frank's Recipes! Potatoes on The Half Shell for 100

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Potatoes on The Half Shell for 100

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.