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Taco Tater Rockets

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School Foodservice



50 Servings

  • 50 russet potatoes
  • 1/4 cup vegetable oil
  • 6 lbs. 5 ounces ground beef (85/15)
  • 1 1/4 cups yellow onion, diced
  • 1/3 cup garlic, minced
  • 2 Tablespoons chili powder
  • 1 Tablespoon 2 teaspoons cumin
  • 2 teaspoons black pepper
  • 2 teaspoons salt
  • 2 quarts tomato sauce, low sodium
  • 1 lb. 9 ounces mozzarella cheese, part skim, shredded
  • 3 cups 2 tablespoons salsa, prepared
  • 3 quarts 1/2 cup lettuce, shredded
  • 2 lbs. 14 ounces tomato, diced
  • 1 quart 2 1.4 cups black olives, sliced
  • 1 quart cilantro, chopped

100 Servings

  • 100 Russet potatoes
  • 1/2 cup vegetable oil
  • 12 lbs. 10 ounces ground beef (85/15)
  • 2 1/2 cups yellow onion, diced
  • 2/3 cup garlic, minced
  • 1/4 cup chili pwder
  • 3 Tablespoons cumin
  • 1 Tablespoon 1 teaspoon black pepper
  • 1 Tablespoon 1 teaspoon salt
  • 1 gallon tomato sauce, low sodium
  • 3 lbs. 2 ounces mozzarella cheese, part skim, shredded
  • 6 1/4 cups salsa, prepared
  • 6 quarts 1 cup lettuce, shredded
  • 5 lbs. 12 ounces tomato, diced
  • 3 quarts 1/2 cup black olives, sliced
  • 2 quarts cilantro, chopped


  1. Preheat oven to 350°F.
  2. Scrub potatoes and use a fork to poke holes all around the potato, about 4–6 pokes.
  3. Place potatoes in a large container. Drizzle with vegetable oil and rub oil all over the skin of each potato.
  4. Place oiled potatoes on a parchment-lined sheet pan.
  5. Bake in the preheated oven for about 1 hour, or until the skin is crisp and the flesh is soft.
  6. Hold hot at or above 135°F until ready to serve.
  7. While potatoes are baking, if using raw ground beef, prepare the taco filling.
  8. Brown the ground beef in a large sauté pan, tilt skillet or steam-jacketed kettle.
  9. Add the diced onions and garlic, and continue to cook until the onions are softened.
  10. Stir in the chili powder, cumin, black pepper and salt.
  11. Add the tomato sauce and bring the meat to a simmer.
  12. Continue to cook 10–20 minutes, partially covered, stirring occasionally.
  13. Transfer the taco filling to fullsize 2-inch steamtable pans, cover and hold hot at or above 135°F until ready to serve.
  14.  To serve, split each potato in half lengthwise and squeeze each end toward the middle to open.
  15. Place in a portion container. Use a number 12 scoop to fill with 1/3 cup taco mixture and top with 2 tablespoons (1/2 ounce) mozzarella cheese.
  16. Serve with 1 tablespoon salsa on the side.
  17. Direct students to additional toppings on the salad bar.
  18. Place lettuce, tomato, black olives and cilantro in separate containers on the salad bar.
  19. Use a 1/4 cup portion server for the lettuce, a 1/8 cup portion server for the tomatoes and black olives, and small tongs for the cilantro.

*If using prepared beef taco filling, follow
the manufacturer’s instructions for
reheating the quantity needed for 1.5-ounce
equivalent meat/meat alternate per serving.


1 baked potato with filling = 1/2 cup starchy vegetable, 2 ounces equivalent meat, meat alternative

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Nutrition Facts Per Serving















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