Baked Potato Ham Topper
Source of Recipe
Marla
List of Ingredients
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, dicedRecipe
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
|
Â
Â
Â
|