Recipe: Egg Ships (scrambled eggs filled baked potatoes) (serves 100)

EGG SHIPS
Makes 100 servings
Serving Size: 1/2 Potato

50 medium baking potatoes with skin
1 gallon egg substitute
5 lbs salsa
2 tsp black pepper
2 lbs 8 oz cheddar cheese

Bake potatoes in 350 degrees F conventional oven about 45 minutes or until soft. Let cool.

Cut potatoes in half lengthwise; spoon out centers, leaving 1/4 to 1/2 -inch shell. Reserve 8 cups potato for each 50 servings; dice reserved potatoes into 1/2 inch piece

Beat together eggs, salsa, salt and pepper. Cook and scramble eggs in small batches in large spray-coated pan over medium heat until firm throughout with no visible liquid egg remaining. Stir in reserved potatoes and 3/4 of the total cheese. Keep warm.

Divide and portion about 3/4 cup egg/potato mixture into each potato half.

Transfer to baking sheets; bake 14-16 minutes at 350 degrees F in conventional oven. Remove from oven and sprinkle on remaining cheese. Continue baking 2-3 minutes until cheese melts.

If desired serve with additional salsa.

Source: School Nutrition Associate