Recipe for Baked Potatoes with Chili

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Yield:

100 Servings

Ingredients:

Amount	Ingredient
1/4 gal	WATER, BOILING
1 gal	WATER, HOT
12 lb	BEEF GROUND FZ
1/4 lb	CHEESE CHEDDER
3/4 cup	TOMATO PASTE #2 1/2
1/8 tsp	GARLIC DEHY GRA
1/2 qt	TOMATOES # 10 CAN
55 lb	POTATOES FRENCH FZ
1 lb	ONIONS DRY
4 lb	BEANS WHITE DRY 2 LB
1 tbl	PEPPER RED GROUND
3/4 cup	CHILI POWDER
1/4 cup	PAPRIKA GROUND
1/2 tbl	SALT TABLE 5LB

Instructions:

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

2. PREPARE 1/2 RECIPE CHILI CON CARNE, RECIPE NO. L-28. 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) CHILI TOPPING INTO POTATO.

5. JUST BEFORE SERVING, GARNISH EACH POTATO WITH 2 TBSP CHEESE.

NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4.

SERVING SIZE: 1 POTATOE

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