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RECIPES
Spicy Buffalo Potato Skins
Ingredients
| 100 Servings |
|
| 100 (2-ounce) count | skins, thawed |
| 1.5 lbs./24 oz. | Butter, melted |
| 12 oz. | Louisiana-style hot sauce |
| 6.25 lbs. | Mann’s Broccoli & Cauliflower |
| 50 oz. | Prepared blue cheese dressing |
PROCEDURE
1. On large sheet pan, arrange potato skins cut side up.
2. In large bowl, combine butter and hot sauce; stir to blend.
3. Add Broccoli and Cauliflower to sauce and toss to coat.
4. Fill each potato shell with 1 ounce of seasoned vegetables. Drizzle any remaining sauce over filled potato skins.
5. Bake uncovered in preheated oven at 375°F for 12 to 15 minutes, until potato skins are crisp and vegetables are cooked but still tender.
6. Top each hot potato skin and vegetables with a Tbs. of blue cheese dressing and serve immediately.
Nutrients Per Serving
| Calories: | 240 | Vitamin A: | 106 IU |
| Protein: | 4 G | Vitamin C: | 37 mg |
| Carbohydrates: | 29 G | Thiamin: | 0.1 mg |
| Dietary Fiber: | 4.7 G | Riboflavin: | 0.1 mg |
| Fat-total: | 13.1 G | Niacin: | 2 mg |
| Saturated fat | 4.9 G | Calcium: | 46 mg |
| Cholesterol: | 23.2 mg | Iron: | 4 mg |
| Sodium: | 244 mg | Cal. from Fat: | 47 % |
