Philly Mac Baked Potato with Prepared Whole Grain Mac & Cheese

Yield: 26 servings | Serving Size: 1 baked potato with 4 ounces filling [#10 scoop]
Child Nutrition: 2 meat/meat alternate, 1/2 oz. eq. grain, 3/4 cup vegetable (starchy) | HACCP Process III.

Philly Mac Baked Potato recipe

Ingredients

  • 1/4 teaspoon | Ground red pepper (cayenne)
  • 32 1/2 ounces (8 cups) | Shredded Philly beef
  • Optional | Pepper and onion blend

Preparation

STEP 1

Bake potatoes until fork tender. Split each potato to make cavity for filling. Hold hot until service.

CCP: Maintain hot food at 140°F or above

STEP 2

Combine macaroni and cheese, granulated garlic and cayenne; heat to 165°F according to manufacturer's instruction. Hold warm until service.

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 140°F or above

STEP 3

Heat Philly beef to 165°F according to manufacturer's instruction. Hold warm until service.

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 140°F or above

STEP 4

Heat pepper and onion blend according to manufacturer’s instruction, if using. Hold warm until service.

STEP 5

Stir beef into macaroni and cheese. Scoop 4-ounce portion over each hot baked potato. Top with pepper and onion blend, if using.


Recipe Tips

Tip #1

For additional vegetable component, add a blend of peppers and onions, if desired. Note adding toppings may affect nutrition.


Nutritional Information

  • Serving Size1 baked potato with 4 ounces filling [#10 scoop]
  • Calories390 calories
  • Fat 12 grams
  • Sat. Fat 5 grams
  • Trans Fat 0 grams
  • Cholesterol 34 milligrams
  • Sodium 382 milligrams
  • Carbohydrates 52 grams
  • Dietary Fiber 5 grams
  • Sugars 5 grams
  • Protein 19 grams
  • Vitamin A 402 IU
  • Vitamin C 14 milligrams
  • Calcium 242 milligrams
  • Iron 2.56 milligrams

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