Artichoke, Bean & Spinach Potato
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
50 Russet Potatoes, whole, 6 oz. or 120-count
2 lbs. Onion, diced
1 ½ cups Vegetable oil
1 cup Garlic, minced
2 lbs. Fresh baby spinach, chopped
5 lbs. 8 oz. or 11-#300 (14 oz.) cans Artichoke hearts, canned, drained, chopped *may substitute 5 lbs. chopped fresh mushrooms, or heart of palm, chopped
4-#10 cans (1 ½ gallons +1 cup) Great Northern beans, canned, drained, rinsed
2 cups Coconut Cream(milk), canned
¼ cup Lemon juice
3 Tbsp. Salt
3 Tbsp. Black Pepper
1 ½ cups Nutritional Yeast
Servings: 100
Ingredients
100 Russet Potatoes, whole, 6 oz. or 120-count
4 lbs. Onion, diced
3 cups Vegetable oil
1 pint (2 cups) Garlic, minced
4 lbs. Fresh baby spinach, chopped
11 lbs. or 22-#300 (14 oz.) cans Artichoke hearts, canned, drained, chopped *may substitute 5 lbs. chopped fresh mushrooms, or heart of palm, chopped
8-#10 cans (3 gallons + 1 pint) Great Northern beans, canned, drained, rinsed
1 pint Coconut Cream(milk), canned
½ cup Lemon juice
¼ cup + 2 Tbsp. Salt
¼ cup +2 Tbsp. Black Pepper
3 cups Nutritional Yeast
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Preheat oven to 400 degrees.
2. Bake the potatoes 1 hour or until soft inside. The potatoes can be made ahead and cooled, following HACCP.
3. Heat a large skillet, pot or steam kettle over medium heat and add oil. Add the onions and cook until soft, about 7-9minutes. Add garlic and cook 3-5 minute. Add the beans, stir until they are well mixed, and cook for 10 minutes. Add the spinach and sauté stirring until wilted, 3-5 minutes. Finally, add the chopped artichoke hearts (or mushrooms) and cook 7-9 minutes. Add the coconut cream, lemon juice, salt, nutritional yeast and oil to artichoke mix. Bring to just the boil point, immediately turn down to low and simmer until mixture thickens, 5-7 minutes, remove from heat.
HACCP – Critical Control Point: Cool so that internal temperature is less than 70ºF in 2 hrs., and less than 41ºF in an additional 4 hrs.
HACCP – Critical Control Point: Reheat to internal temperature of 165ºF for at least 15 seconds
Serving information
On the serving line, cut baked potatoes in the middle and portion 2-#8 scoops or 1 cup of the bean, artichoke and spinach mixture in the open portion of the baked potato. Each stuffed potato provides 2 meat alternates and ¾ cup vegetable serving (1/2 cup starchy, ⅛ cup dark green and ¼ cup other)
OR
On the serving line, cut baked potatoes in half and portion 1-#8 scoop or ½ cup of the bean, artichoke and spinach mixture on one half of the potato. Each stuffed potato provides 1 meat alternate and ⅜ cup vegetable serving (1/4 cup starchy and ⅛ cup other)
Nutrition information per potato
Calories: 485 Total Fat: 11.5g Saturated Fat: 3.6g Monounsaturated Fat: 6.7g Polyunsaturated Fat: 3.4g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 75g Fiber: 17g Total Sugar: 5.6g Protein: 23g Sodium: 764mg Vitamin A: 87μg Vitamin C: 26mg Calcium: 148mg Iron: 5.4mg Folate: 190μg
