Fajita Chicken Loaded Baked Potato

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 3/4 cup starchy vegetable, 1/8 cup other vegetable
Number of Portions: 100 Size of Portion: 1 potato
Recipe HACCP Process: #2 - Same day service

Meat/Meat Alternate
Vegetables (Other)
Vegetables (Starchy)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Potato, Whole, Baking, Fresh, 5-7 Oz., #627	100 medium potato(es)
Chicken Strips, Fajita, Frozen	12 pound(s) + 8 ounce(s)
Bell Peppers, Green, Whole, Fresh, #641	2 pound(s) + 8 ounce(s)
Peppers, Sweet, Red, Raw	3 pound(s)
Onions, Frozen, Chopped, #72	2 pound(s)
Pan Release Spray, Vegetable Oil, #395	5 gram(s)
Sauce, Cheese, Nacho Flavor, Bulk, #293	2 #10 can(s)

DIRECTIONS

1.	POTATO BAKING INSTRUCTIONS: Wash potatoes thoroughly. Scrub with a vegetable brush.
2.	Baking methods: To steam: Place in perforated baking pans and steam until done, approximately 1 hour and 15 minutes. To bake: Place on baking sheet pan and cover tightly with aluminum foil or lid and bake at 400 degrees F for 1 hour and 30 minutes. CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds.
3.	Heat chicken according to package and/or case directions. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
4.	Sauté or steam peppers and onions until crispy tender. If sautéed, spray cooking surface with pan release spray.
5.	Open cans of cheese sauce and heat sauce until warm. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of cooking process.
6.	SERVING OF LOADED BAKED POTATO: Slice potato in half without completely dividing. Place in potato boat.
7.	Add 2 ounce portion of chicken, 1/4 cup portion of pepper and onion mixture, and top with 2 ounces of nacho cheese sauce.
8.	Cover and place in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F.
9.	Portion 1 potato, meat, and vegetables per serving. Each portion provides 2 oz. eq. meat/meat alternate, 3/4 cup starchy vegetable, and 1/8 cup other vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degree s F. Check temperature every 30 minutes. Discard any assembled leftovers.

Production Notes

Use commodity products when available.

Miscellaneous Notes

Leftover assembled baked potatoes should be discarded.
Any leftover unassembled baked potatoes could be used for soup, potato salad, or quick baked potatoes.

Nutrients Per Serving

Calories

312

Carbohydrates

45.43 g

Dietary Fiber

4.46 g

Protein

16.32 g

Sodium

969.57 mg

Total Fat

7.97 g

Sat. Fat

1.03 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Fajita Chicken Loaded Baked Potato

Adding onion and pepper mixture to baked potato

One serving of Loaded Chicken Fajita Baked Potato