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