Recipe for Baked Potatoes with Chees

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Yield:

100 Servings

Ingredients:

Amount	Ingredient
1/4 qt	WATER, WARM
1/2 lb	CHEESE CHEDDER
1/4 lb	BUTTER PRINT SURE
9 cup	MILK, DRY NON-FAT L HEAT
55 lb	POTATOES FRENCH FZ
6 cup	FLOUR GEN PURPOSE 10LB

Instructions:

Instructions: 1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4.

2. PREPARE 3 RECIPES CHEESE SAUCE, RECIPE NO. O-1-2. SET ASIDE FOR USE IN STEP 4.

3. SPLIT POTATOES LENGTHWISE TO 1/2 INCH FROM EACH END; FLUFF WITH FORK.

4. POUR 1/2 CUP (1-B LADLE) CHEESE SAUCE TOPPING INTO POTATO.

NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4. EACH PORTION: 1 POTATO (6 3/4 OZ), 1/2 CUP (4 1/2 OZ) CHEESE SAUCE.

SERVING SIZE: 1 POT. (6

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