ALL ABOARD TATER TRAIN MADE WITH GOLDFISH WHOLE GRAIN CHEDDAR

ALL ABOARD TATER TRAIN MADE WITH GOLDFISH WHOLE GRAIN CHEDDAR

Nutrition Facts

Serving Size
24 SERVINGS
Amount Per Serving
Calories 660
% Daily Value
Total Fat 18.8g
29%
Saturated Fat 9g
45%
Cholesterol 53mg
18%
Sodium 753mg
31%
Total Carbohydrate 92.9g
31%
Dietary Fiber 11.6g
46%
Protein 32.9g
66%
Vitamin A 45%
Vitamin C 227%
Calcium 83%
Iron 21%

Child Nutritional Content

  • mma: 2.0oz
  • grain: 1.0oz
  • totalVegetable: 1.5c
  • darkGreen: 0.5c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 1.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.5c
  • milk: 1.0c
Total Time

90 min.

Serving & Size

24 SERVINGS

Add To Pantry

A complete reimbursable lunch (K-8) or after school supper featuring a baked potato loaded with chopped broccoli, shredded mozzarella cheese, and offered with Goldfish® Whole Grain Cheddar.

Recipe Yields:

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Ingredients Weight Measure
Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar
24  ea.
baked potato 24  ea.
frozen broccoli cuts 80 oz. qt.
part skim mozzarella cheese 3 lb. qt.
orange 24  ea.
low fat (1%) milk 24  ea.
Instructions
ASSEMBLE BAKED POTATOES:

1. Split each baked potato in half and place on sheet pan(s).

2. Top each half with a #16 scoop of cooked broccoli (1/4 cup).

3. Add a #16 scoop (1/4 cup) of cheese over each potato half over top of the broccoli.

4. CCP: Heat in a 350°F oven until the potatoes reach a minimum internal temperature of 165°F and the cheese has melted (about 15 minutes).

5. CCP: Remove potatoes from the oven, cover with foil, and hold for hot service at 140°F.
SERVE:

6. For each serving, provide two (2) topped potato halves and 1 pouch of Goldfish® Whole Grain Cheddar for topping.

7. For a complete reimbursable meal, offer with 1/2 cup orange wedges and a 1/2 pint of milk.

Recipe Tip

  1. Refer to recipe photo as a guide for recipe assembly.
  2. Display recipe photo on the serving line to inspire students to top their baked potato with Goldfish® Whole Grain Cheddar.
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