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 ½ 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 400°F 50 to 60 minutes or
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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