Sharon developed this recipe while she was working at Cab's in Glen Ellyn a couple of years ago. I've left it as I found it on our computer. You will probably want to do a significant reduction in the quantity of ingredients.

Quantity Produced:    1/2 hotel pan, medium depth

14 large russet potatoes 1 pound butter
2 pounds sour cream 1 1/2 teaspoons dried mustard
1 1/2 teaspoons white pepper 1 1/2 teaspoons salt
1/2 cup chopped chives 2 pounds grated provolone cheese

Place potatoes on baking sheet and bake at 425 for 45 minutes.
Remove from oven and cool. Refrigerate potatoes overnight.

Peel the potatoes and grate them into a large bowl.
In a large saucepan, melt the butter. Remove from heat and add sour cream, dried mustard, white pepper, salt and chives and mix thoroughly.
Add provolone cheese and mix again.
Add the butter mixture to the potatoes and use hands to mix thoroughly.
Place the potatoes in a greased 1/2 hotel pan and cover with foil.
Place the potatoes in 350 oven and heat through prior to service, about 45 - 60 minutes. 


This quantity has been enough for service on Mondays - Wednesdays.  For Thursday and Friday double the recipe. (27 potatoes will fit very well on a large baking sheet.)  

Baked potatoes can be covered and left on the speed rack overnight if necessary.  It is better to refrigerate them and they peel easier when they are cold. 

Baked, unpeeled potatoes can stay in the refrigerator for several days if necessary.

Grate the cheese and potatoes using the grater attachment to the robot coupe.  

Substitute plain yogurt for sour cream if desired. Substitute mozzerella or some other light colored cheese for provolone if desired. 

The temperature you reheat the potatoes at is flexible. Let the other items to be baked  determine the temperature for reheating the potatoes and adjust the time as needed.