Baked Potatoes With Broccoli And Chee Recipe

• 5 5/8 quart WATER, Hot
• 2 gal WATER TO COVER
• 2 1/4 lb CHEESE CHEDDER
• 2 1/4 c. BUTTER PRINT SURE
• 4 1/2 c. Lowfat milk, DRY NON-FAT L HEAT
• 20 lb BROCCOLI FZ
• 55 lb POTATOES FRENCH FZ
• 3 c. FLOUR GEN PURPOSE 10LB
• 3 Tbsp. SALT TABLE 5LB
• 1 1/2 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 1/2 RECIPES CHEESE SAUCE, RECIPE NO.
7. O-1-2, AND 1 RECIPE BROCCOLI, RECIPE NO.
8. Q-G-
9. 3.
10. CHOP COOKED BROCCOLI INTO 1-INCH Pcs; SET ASIDE FOR USE IN STEP
11. 4.
12. 3.
13. SPLIT POTATOES LENGTHWISE TO 1/2 INCH FROM EACH END; FLUFF WITH FORK.
14. 4.
15. PLACE 1/2 C. BROCCOLI INTO POTATO; COVER WITH 1/4 C. (1-A LADLE)
16. CHEESE SAUCE TOPPING.
17. NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING.
18. SEE RECIPE NO.
19. A-4.
20. EACH PORTION: 1 POTATO (6 3/4 Ounce), 1/2 C. (2 1/2 Ounce) Minced BROCCOLI, 1/4 C. (2 1/4 Ounce) CHEESE SAUCE.
21. SERVING SIZE: 1 POTATO-1

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

Taken from cookeatshare.com/recipes/baked-potatoes-with-broccoli-and-chee-75411 (may not work)