Recipe Name POTATO BAR Submitted by jgouker Recipe Description S08100 Quantity 100 Quantity Unit SERVINGS Prep Time (minutes) 60 Cook Time (minutes) 40 Ready In (minutes) 100

Ingredients Amount Measure Ingredient 100 medium (2-1/4" to 3-1/4" dia.) potatoes 12 cups pieces white mushrooms, Sliced 4 cups, chopped Onion, chopped 2 cups, chopped green pepper, finely chopped 4 cups chopped or sliced Tomatoes, chopped 10 cups, shredded shredded cheddar cheese 12 cups sour cream 96 tablespoons Bacon bits, imitation 10 Usda default (100 gm - 4 oz) ranch dressing Steps Sequence Step 1 PAN: 18 BY 26-INCH SHEET PAN 33 PORTIONS PER PAN TEMPERATURE: 425 F. OVEN; IF CONVECTION OVEN IS USED, BAKE AT 400 F(HIGH FAN - CLOSED VENT) 35 TO 40 MINUTES OR UNTIL DONE. 1. CLEAN POTATOES WELL. REMOVE ANY BLEMISHES. PLACE ON SHEET PANS. PIERCE POTATO SKIN WITH FORK TO ALLOW STEAM TO ESCAPE. 2. BAKE 50 MINUTES OR UNTIL TENDER. POTATOES ARE DONE: INTERNAL TEMPERATURE OF 208 TO 211 F. A FORK WILL EASILY PIERCE POTATO. 3. DICE THE FOLLOWING ITEMS: ONIONS, BELL PEPPERS, TOMATOES, MUSHROOMS. 4. PLACE THE FOLLOWING ITEMS ON THE PORTABLE SALAD BAR IN SERVING PANS (IN ORDER): ONIONS, BELL PEPPERS, TOMATOES, MUSHROOMS, BACON BITS