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Baked Potato with Chili

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School Foodservice

Prep Time

20 Mins

Cook Time

60 Mins


Serves 90


  • 1 scoop vegetarian chili
  • 1 scoop shredded Monterey Jack cheese
  • 1 scoop roasted broccoli
  • 1 scoop russet washed potatoes


  1. Preheat the over to 350 F
  2. Poke the potatoes several times with a form and place potatoes in a single layer on a sheet pan.
  3. Bake for approximately 60 minutes. Cooking time may vary depending on the oven load
  4. Pour chili into a pan. Heat until internal temperature reached 165F
  5. When potatoes are fully baked, remove them from the oven and slip the top of each potatoes. Pinch the ends of the potato together for it to “blossom”
  6. Topping may include #16 scoop shredded cheese, #16 school chili, and #16 scoop roasted broccoli
  7. Sprinkle the cheese on top of the baked potatoes with any other topping desired by the students.
  8. Serve loaded baked potato with 1 whole wheat roll and serve with sour cream and salsa.

To Serve

Serving is 1 baked potato with 1 roll (K-8) or 2 rolls(9-12). Serve warm with condiments- sour cream and salsa.




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Recipe By: Portland Public Schools: Anya Friday

Nutrition Facts Per Serving













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