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 400�F 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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