Baked Potatoes with Avocado and Bacon Topping

INGREDIENTS:

3 1/4 qt WATER; WARM
5 qt WATER & MUSHROOM LIQUID
12 1/2 lb BEEF GROUND FZ
3 1/4 lb CHEESE CHEDDER
1 qt SOUR CREAM 12 OZ
3/4 qt MILK; DRY NON-FAT L HEAT
3/4 ts GARLIC DEHY GRA
55 lb POTATOES FRENCH FZ
2 2/3 lb MUSHROOMS 16 OZ
1 2/3 lb ONIONS DRY
1/2 qt FLOUR GEN PURPOSE 10LB
1/2 tb PEPPER BLACK 1 LB CN
2 1/2 tb PAPRIKA GROUND
3 tb SALT TABLE 5LB

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

2. PREPARE 1/2 RECIPE HAMBURGER STROGANOFF, RECIPE NO. L-53-2. SET ASIDE

4. POUR 1/2 CUP (1-B LADLE) HAMBURGER STROGANOFF 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. EACH PORTION: 1 POTATO (6 3/4 OZ), 1/2 CUP (4 OZ) TOPPING, 2 TBSP (1/2 OZ) CHEESE.

Recipe Number: Q08305

SERVING SIZE: 1 POTATO (