Title: Baked Potatoes with Chili
Categories:
Yield: 100 Servings

2 1/4 ga WATER; BOILING
1 ga WATER; HOT
1/4 c -
12 lb BEEF GROUND FZ
3 1/4 lb CHEESE CHEDDER
1 3/4 c TOMATO PASTE #2 1/2
1 1/8 ts GARLIC DEHY GRA
1 1/2 qt TOMATOES # 10 CAN
55 lb POTATOES FRENCH FZ
1 lb ONIONS DRY
4 lb BEANS WHITE DRY 2 LB
1 tb PEPPER RED GROUND
3/4 c CHILI POWDER
1/4 c PAPRIKA GROUND
1 1/2 tb SALT TABLE 5LB
1 tb SALT TABLE 5LB

1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE
IN STEP 4.

2. PREPARE 1/2 RECIPE CHILI CON CARNE, RECIPE NO. L-28. SET ASIDE FOR USE
IN STEP 4.

3. SPLIT POTATOES LENGTHWISE TO 1/2 INCH FROM EACH END; FLUFF WITH FORK.

4. POUR 1/2 CUP (1-B LADLE) CHILI TOPPING INTO POTATO.

5. JUST BEFORE SERVING, GARNISH EACH POTATO WITH 2 TBSP CHEESE.
:

NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4.

Recipe Number: Q08300

SERVING SIZE: 1 POTATOE

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.