With 805 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
We are currently introducing our stuffed baked potato program using your 50 count Idaho® potatoes, and would like to know how long we are able to keep the potatoes in the hot holding cabinet once they have been baked, and if there is anything we can do to use the leftover potatoes should we have any?
Think about starting out with a smaller size, the 40 and 50 count potatoes from Idaho are in smaller supply. Try a 60 or 70 count, which will be more plentiful. This year’s crop has a smaller profile. Once baked, we usually recommend holding for 45 minutes to an hour keep the skin from shriveling. Try batch cooking, and a maximum of a meal period.
I would use leftover whole baked potatoes cut into chunks for home fries, tossed with red or green peppers and onions and oven roasted or sautéed.
You can also scoop out the insides and make potato skins out of the rest, oven baked or fried.
Here is a refried mashed potato recipe that might be easy to adapt too:
Refried Mashed Idaho® Potatoes with Pork Tenderloin
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane