Cooking For A Crowd - Large Sized Recipes
Baked Potato Ham Topper Recipe
Recipes for Quantity Cooking

 

Baked Potato Ham Topper

25 pounds Washington state russet potatoes
3 pounds condensed cream of mushroom soup
3 cups skim milk
2 cups low fat sour cream
1 tbsp. ground black pepper
2 pounds low fat ham, diced inch
2 pounds canned green chilies, diced
1 pound celery, diced

Scrub potatoes; pierce with fork several times. Place on lightly oiled 17x24x1 inch baking sheets. Bake at 400F 50 to 60 minutes or until tender.

Combine condensed mushroom soup, milk, sour cream and pepper; mix well. Heat thoroughly.

Add ham, chilies, and celery; mix well and heat thoroughly.

Top each half potato with 3-oz. ladle of sauce for each serving.
Makes 50 servings

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