Baked Potato Ham Toppers – 50
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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 pepper2 pounds canned green chilies, diced
1 pound celery, dicedCombine 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
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