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Southwest Stuffed Potatoes

Recipe Courtesy of FOOD-HERO
Photo Courtesy of Harvest of the Month

Ingredients

  • Local white or russet potatoes, 80 count size - 25 eachs
  • Black beans, rinsed and drained - 4.5 lbs
  • Salsa - 2.33 qts
  • Sweet corn kernels - 3.875 lbs
  • Reduced fat cheddar cheese, shredded (or a blend of cheddar and mozzarella) - 3 lbs

Preparation

  1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  2. Scrub and wash the potatoes. Place potatoes on the prepared sheet pan and spray
    each potato lightly with pan-release spray. Turn the potatoes over and lightly spray the
    other side. Poke the top of each potato with the tines of a fork.
  3. Bake in the preheated 400°F for about 40-60 minutes, or until potatoes are tender
    through the center.
  4. Meanwhile, combine the black beans, salsa, and corn.
  5. Cut the cooked potatoes lengthwise in half and arrange them cut-side-up on the sheet
    pans. Flatten each potato with a fork. Place ½ cup of the black bean, corn and salsa
    mixture on the center of each flattened potato. Top with ¼ cup (1 ounce) of the
    shredded cheese.
  6. Return to the preheated 400°F oven for about 10 minutes. Critical Control Point: Heat to
    165°F or higher for at least 15 seconds.

Critical Control Point: Hold for hot service at 135°F or higher.



50 servings makes 19 lbs

Serving Information

For Program
Serving Size
Serving Utensil
NSLP
½ each
tongs

Meal Pattern Contribution

Food Component
Meat/Meat Alternate
1.75 oz
Starchy
¾ C
Red/Orange
⅛ C