Baked Potatoes With Chees Recipe

• 11 1/4 quart WATER, Hot
• 4 1/2 lb CHEESE CHEDDER
• 2 1/4 lb BUTTER PRINT SURE
• 9 c. Lowfat milk, DRY NON-FAT L HEAT
• 55 lb POTATOES FRENCH FZ
• 6 c. FLOUR GEN PURPOSE 10LB
• 3 Tbsp. SALT TABLE 5LB

1. 1.
2. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO.
3. Q-44.
4. SET ASIDE FOR USE IN STEP 4.
5. 2.
6. PREPARE 3 RECIPES CHEESE SAUCE, RECIPE NO.
7. O-1-2.
8. SET ASIDE FOR USE IN STEP 4.
9. 3.
10. SPLIT POTATOES LENGTHWISE TO 1/2 INCH FROM EACH END; FLUFF WITH FORK.
11. 4.
12. POUR 1/2 C. (1-B LADLE) CHEESE SAUCE TOPPING INTO POTATO.
13. NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING.
14. SEE RECIPE NO.
15. A-4.
16. EACH PORTION: 1 POTATO (6 3/4 Ounce), 1/2 C. (4 1/2 Ounce) CHEESE SAUCE.
17. SERVING SIZE: 1 POT.
18. (6

water, chedder, butter, milk, fz, flour gen, salt

Taken from cookeatshare.com/recipes/baked-potatoes-with-chees-75414 (may not work)