Baked Potatoes W/chili (Ch Co

INGREDIENTS:

5 5/8 qt WATER; WARM
2 ga WATER TO COVER
2 1/4 lb CHEESE CHEDDER
2 1/4 c BUTTER PRINT SURE
4 1/2 c MILK; DRY NON-FAT L HEAT
20 lb BROCCOLI FZ
55 lb POTATOES FRENCH FZ
3 c FLOUR GEN PURPOSE 10LB
3 tb SALT TABLE 5LB
1 1/2 tb SALT TABLE 5LB

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

2. PREPARE 1 1/2 RECIPES CHEESE SAUCE, RECIPE NO. O-1-2, AND 1 RECIPE BROCCOLI, RECIPE NO. Q-G-3. CHOP COOKED BROCCOLI INTO 1-INCH PIECES; SET ASIDE FOR USE IN STEP 4.

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

4. PLACE 1/2 CUP BROCCOLI INTO POTATO; COVER WITH 1/4 CUP (1-A LADLE) CHEESE SAUCE TOPPING. :

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 (2 1/2 OZ) CHOPPED BROCCOLI, 1/4 CUP (2 1/4 OZ) CHEESE SAUCE.

Recipe Number: Q08304

SERVING SIZE: 1 POTATO-1