IdahoŽ Potato Sun Blast
Courtesy of Idaho Potato Commission
Servings: 24
Prep Time: 20 Min.
Cook Time: 30 Min.
Prep Time: 20 Min.
Cook Time: 30 Min.
What you need:
* 24 frozen baked IdahoŽ potatoes
* 1-1/4 lbs. precooked scrambled eggs
* 1-1/4 lbs. diced turkey ham
* 1-1/2 quarts jalapeno cheese sauce
* 1-1/2c. diced tomatoes (about 3 medium)
* 1-1/4 lbs. precooked scrambled eggs
* 1-1/4 lbs. diced turkey ham
* 1-1/2 quarts jalapeno cheese sauce
* 1-1/2c. diced tomatoes (about 3 medium)
What to do:
1. Place frozen potatoes on sheet pan and bake in preheated 375°F oven, 25-30 min. or until minimum internal temperature of 140°F is reached.
2. Spray a 13-in. X 9-in. baking pan with cooking spray, spoon the scrambled eggs and turkey ham into the pan and toss gently. Cover and bake in preheated 375°F oven until minimum internal temperature of 155°F is reached, approximately 15-20 min.
3. Place cheese sauce in medium saucepan over medium heat until heated through, stirring frequently.
4. Cut baked potato lengthwise three quarters of the way through the potato and fluff with a fork.
5. Use #12 size scoop (or 1/3 c. measure) to scoop egg and turkey ham mixture on top of each potato.
6. Use size #16 (or 1/4 c. measure) to portion cheese sauce over egg mixture.
7. Sprinkle 1 Tbsp. of the tomatoes on top of each.
* Recipe courtesy of Sylvia Kravitz, Product Development Technician, San Diego Unified School District, San Diego, CA.
2. Spray a 13-in. X 9-in. baking pan with cooking spray, spoon the scrambled eggs and turkey ham into the pan and toss gently. Cover and bake in preheated 375°F oven until minimum internal temperature of 155°F is reached, approximately 15-20 min.
3. Place cheese sauce in medium saucepan over medium heat until heated through, stirring frequently.
4. Cut baked potato lengthwise three quarters of the way through the potato and fluff with a fork.
5. Use #12 size scoop (or 1/3 c. measure) to scoop egg and turkey ham mixture on top of each potato.
6. Use size #16 (or 1/4 c. measure) to portion cheese sauce over egg mixture.
7. Sprinkle 1 Tbsp. of the tomatoes on top of each.
* Recipe courtesy of Sylvia Kravitz, Product Development Technician, San Diego Unified School District, San Diego, CA.
Nutritional information:
Calories: 330; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 130mg; Total Carbs: 50g; Fiber: 3g; Protein: 15g; Sodium: 860mg;