Recipes
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Baked Potato Shells
12 servings
INGREDIENTS & INSTRUCTIONS
| QUANTITY |
INGREDIENT |
| Large pasta shells, uncooked |
12 |
Lamb’s Supreme® Roasted Garlic Mashed Potatoes (Item#M18), prepared and cooled |
72 oz. |
| Prosciutto ham, thinly shaved and julienned |
12 oz. |
Fontana cheese, shredded |
10 oz. |
| Mozzarella cheese, shredded
|
10 oz. |
Provolone cheese, shredded
|
10 oz. |
| Artichoke heart spread (Armanino Brand)
|
8 oz. |
Butter, melted |
2 oz. |
| Alfredo sauce, prepared |
48 oz. |
Broccoli spears, steamed |
12 |
| Tomato concasse (tomatoes that are peeled, seeded & finely diced) |
24 oz. |
Fresh basil leaves |
12 |
| Salt and freshly ground pepper, to taste |
| INSTRUCTIONS |
| Preheat oven to 325ºF. Cook pasta shells al dente. Chill. Combine ingredients from potatoes through artichoke heart spread in a large bowl. Mix well. Place filling in large pastry bag with star tip. Place cooked shells in baking pan and begin piping 5 ounces of filling into shell from top to bottom, using a circular motion. Pipe a little more into shell as you reach the center and bottom, giving the shell the ability to stand up during plating. Brush with melted butter. Bake for 15 minutes or until internal temperature reaches 140°F.
Ladle 4 ounces Alfredo sauce onto a warm plate like a big smile. Place steamed broccoli spear in center of plate with floret at 12 o'clock. Stand each shell on plate leaning against broccoli with tops of shell towards center. Spoon 2 ounces of tomato concasse into the center of each shell on top of Alfredo sauce. Top with fresh basil leaf. Serve hot.
|
Baked Potato Shells
Contact your Local Golbon Distrbutor to order the ingredients featured in this recipe.
