ALL ABOARD TATER TRAIN MADE WITH GOLDFISH WHOLE GRAIN CHEDDAR

Made With:

Product

Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar

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.

View Product
Tip

Refer to recipe photo as a guide for recipe assembly.

Display recipe photo on the serving line to inspire students to top their baked potato 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

Yields

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.

Nutrition Facts

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

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
baked potato, medium-sized 24  ea.
frozen broccoli cuts, cooked 80 oz. qt.
part skim mozzarella cheese, shredded 3 lb. qt.
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.
Made With:

Product

Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar

View Product
Weight Measure
Pepperidge Farm® Goldfish® Baked with Whole Grain Cheddar, 0.75 oz pouch 24  ea.
orange, cut into wedges 24  ea.
low fat (1%) milk, 1/2 pint carton 24  ea.
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.
Newsletter

©2019 CSC Brands LP, All Rights Reserved.