For an order of 60 loaded potatoes, you’ll want to cook them efficiently, keep them hot and safe, and stuff them quickly while maintaining quality. Here’s the best approach:
- Baking the Potatoes
- Temperature: Bake at 400°F for 60-75 minutes (or 350°F for about 90 minutes if you prefer lower heat).
- Preparation: Scrub the potatoes, poke a few holes with a fork, rub with oil and salt if desired.
- Batch Cooking: Use multiple racks in the oven with good air circulation. If using convection, rotate trays halfway through for even cooking.
- Holding at Temperature (Keeping them hot while you work)
- Best Option: Heated Holding Cabinet or Warmer
- If you have a heated holding cabinet or proofing box, set it to 180-200°F and store the baked potatoes inside loosely covered (not sealed) to avoid moisture buildup.
- If you don’t have a warmer, you can use coolers lined with hot towels (more on that below).
- Alternative: Use a Cooler to Keep Potatoes Hot
- Line a large insulated cooler with hot, damp towels.
- Place the baked potatoes inside and cover them with more hot towels.
- Keep the lid closed tightly. This should hold the potatoes at serving temp (above 140°F) for 2+ hours.
- Stuffing & Serving
- Fast Workflow: Have all toppings prepped and ready (cheese shredded, bacon crumbled, sour cream scooped, etc.).
- Work in Batches: Take out only a few potatoes at a time to keep the rest hot.
- Reheat if Needed: If any potatoes cool too much, you can pop them back in a 350°F oven for 10-15 minutes.
