Baked potatoes w/chili (ch co

100 Servings

Ingredients

Quantity Ingredient
4½ gallon WATER; BOILING
3¼ pounds CHEESE CHEDDER
55 pounds POTATOES FRENCH FZ

Directions

10 lb -

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

2. PREPARE ½ RECIPE CHILI CON CARNE WITH BEANS (DEHYDRATED), RECIPE NO. L-59-1. SET ASIDE FOR USE IN STEP 4.

3. SPLIT POTATOES LENGTHWISE TO ½ INCH FROM EACH END; FLUFF WITH FORK.

4. USE ½ CUP (1-B LADLE) CHILI CON CARNE WITH BEANS (DEHYDRATED).

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 (6¾ OZ), ½ CUP (4 ½ OZ) TOPPING, 2 TBSP (½ OZ) CHEESE.

Recipe Number: Q08302

SERVING SIZE: 1 POTATO (

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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