Baked Potatoes With Hamburge Recipe

• 3 1/4 quart WATER, Hot
• 5 quart WATER & MUSHROOM LIQUID
• 12 1/2 lb BEEF Grnd FZ
• 3 1/4 lb CHEESE CHEDDER
• 1 quart Lowfat sour cream 12 Ounce
• 3/4 quart Lowfat milk, DRY NON-FAT L HEAT
• 3/4 tsp GARLIC DEHY GRA
• 55 lb POTATOES FRENCH FZ
• 2 2/3 lb MUSHROOMS 16 Ounce
• 1 2/3 lb ONIONS DRY
• 1/2 quart FLOUR GEN PURPOSE 10LB
• 1/2 Tbsp. PEPPER BLACK 1 LB CN
• 2 1/2 Tbsp. PAPRIKA Grnd
• 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 1/2 RECIPE HAMBURGER STROGANOFF, RECIPE NO.
7. L-53-2.
8. SET ASIDE
9. 4.
10. POUR 1/2 C. (1-B LADLE) HAMBURGER STROGANOFF TOPPING INTO POTATO.
11. 5.
12. JUST BEFORE SERVING, GARNISH EACH POTATO WITH 2 TBSP CHEESE.
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 Ounce) TOPPING, 2 TBSP
17. (1/2 Ounce) CHEESE.
18. SERVING SIZE: 1 POTATO (

water, water, beef, chedder, sour cream, milk, garlic, fz, mushrooms, onions, flour, paprika, salt

Taken from cookeatshare.com/recipes/baked-potatoes-with-hamburge-75422 (may not work)