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Baked Potato with Chili

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Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Main DishFor School

Prep Time

20 Mins

Cook Time

60 Mins

Serving

Serves 90

Ingredients

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

Preparation

  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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Nutrition Facts Per Serving

Calories

160

Fat

3g

Cholesterol

6g

Carbohydrates

28g

Fiber

4g

Protein

5.7g

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