With 883 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.
I am in charge of serving 60 men for a steak barbeque for a fishing tournament. I will have available two large 5 burner gas barbeque grills, chafing dishes, and a couple of heavy duty two burner stoves. I am considering serving baked potatoes. I plan on pre-cooking the potatoes on Saturday, and refrigerating them until Tuesday night for the barbeque, at which time I will reheat them. What suggestions can you give me?
Once the potatoes are cooked you do need to refrigerate them. Don’t wrap them in foil to bake, as you want to get the excess water baked out of the potatoes so they are not steamed. Also, if the potatoes are sealed in foil it is sort of like canning vegetables and can cause a food safety issue called botulism. When you reheat them it’s fine to wrap them in foil. Note, the potatoes, when initially baked, need to get up to an internal temp of 185° F before removing them from the, cooling to room temp and then chilling.
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
EAGLE, ID 83616