9 Potato Skin Halves, McCain, VE 063203
6 tb Bistro Sauce, Grey Poupon, VE 060951
3 cups Frozen Broccoli Florets, Thawed, Patted Dry and Chopped, Simplot, VE 064239
1 tb Cooking Oil, Corto, VE 034586
FILLING:
½ tsp Garlic Powder, McCormick, VE 027572
Salt and Pepper, to Taste
1 cup Swiss, Shredded, Great Lakes, VE 073929
1 cup Mozzarella, Shredded, Fata, VE 074648
1 cup Sauerkraut, Lightly Drained, VE 058259
To prepare the broccoli, heat the cooking oil on the flat top- add the broccoli and press down lightly- cook 3-4 minutes until it gets crispy and lightly browned.
Season with salt, pepper, and garlic powder to taste- set aside to cool.
For the filling, mix the garlic powder, salt and pepper, swiss and mozzarella cheese, and sauerkraut.
When cool, mix the broccoli with the filling.
To serve, fry an order of potato skins until crispy.
Then, fill each potato skin with approximately 1/3 cup filling.
Return the filled potato skins to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
Drizzle with 3 tb bistro sauce and freshly ground black pepper.
3 shareable servings, 3 pieces each
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
Main Office: 555 555-5555
Product Sales: 555 555-5555
