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Boat Hop Breakfast Chomp

If your students like to eat potato crisps and chew pork chops, I suggest you chew on this Boat Hop Breakfast Chomp.

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Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Breakfast/BrunchMain DishSchool Foodservice

Prep Time

30 Mins

Cook Time

60 Mins

Serving

Serves 48

Description

If your students like to eat potato crisps and chew pork chops, I suggest you chew on this Boat Hop Breakfast Chomp.

Ingredients

  • 8 pounds Frozen Shredded Hash Brown Potatoes
  • 2 pounds Turkey Ham, Cooked, Low Sodium, Diced/Cubed
  • 2 each (50 ounce can) Cream of Potato Soup
  • 64 ounces Greek Yogurt
  • 8 cups (1.5 lbs) Cheddar Cheese, Low Sodium, Shredded
  • 48 each Frozen Potato Shells

Preparation

1. Preheat the oven to 375 F .
2. In a large bowl mix the hash browns with the turkey ham, potato soup, Greek yogurt, and cheddar cheese. Set aside while assembling the potato shells.
3. Scoop 1 cup of the potato mixture and place into each potato shell. Arrange the shells on a parchment-lined baking sheet and bake for 1 hour or until the stuffed potato boats are golden brown and the internal temperature is 165 F, hold the potatoes at 140 F for no longer than 4 hours.

For a fun effect add a toothpick with a fun flag on it to look like a boat! Or cut a thin square piece of zucchini or triangle shaped bell pepper and put it on a toothpick to resemble a sail.

Find additional Read Across America Day inspired recipes here 

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