GUIDELINES FOR SETTING UP A BAKED POTATO BAR

The potato bar is a popular way to serve baked potatoes along with various toppings.
Allow for sufficient cooking time, depending on the cooking method selected. 50 potatoes can take 2 1/2 to 3 hours in a conventional oven if baking straight for immediate serving.

Prepare the potatoes:
First, clean and season the potatoes. Scrub the potatoes under cold running water. Use a wire brush to remove all dirt and rough patches of the skin. Remove any sprouts or eyes with the tip of a potato peeler or a small spoon. Trim off any green patches. Pat dry with paper towels or clean dry kitchen towels.
Use a stainless steel fork to poke holes into the potatoes (minimum 8 per potato) but don't do this far ahead of time, or the potatoes will be full of brown marks from oxidation. This shortens baking time and keeps the potatoes from bursting in the oven.
In a shallow pan, whisk oil and seasonings, roll the potatoes in the oil.

To Foil or Not to Foil? It's no longer recommended to wrap baking potatoes in foil. Besides causing a soft, wet skin, the moist area between the outside of the potato and the foil can be a breeding ground for bacteria, especially bad if the potatoes will be held before serving.

For oven baking, loosely arrange the potatoes on baking sheets. None should be touching. Check the oven fit. The pans should allow at least 1 inch of air between the oven wall and the edge of the pan on every side.

Cook the potatoes

• Place the raw potatoes into coolers to determine how many and what size coolers you need to hold all the potatoes.
• Preheat the oven(s) to the highest setting (minimum 500F).
• Bake the potatoes in the thoroughly preheated oven for 30 minutes.
• While your potatoes are baking, fill the coolers with hot (not boiling) water and replace the covers.
• When you are about to take your potatoes out, empty the hot water and quickly dry out the coolers.
• Immediately load the potatoes into the preheated coolers. Place the lid on immediately and LEAVE COVERED TIGHTLY.
• Bake the next batch and when done add to the first batch.
• The potatoes will continue to cook in the preheated cooler. They need to hold at least 45 minutes and remain hot for serving for up to 6 hours.
• Using this method, the potatoes can be transported safely; just remember the coolers will be HOT and HEAVY.

Crockpot/ slow cooker method: place potatoes upright on end in about 10 5-to-6 quart slow cookers. Cover and cook without opening lids on LOW heat setting 6 to 8 hours or until potatoes are tender.

Nesco/ electric roaster method method: Allow 1 roaster for each 10 to 15 pounds of potatoes, at least 3 roasters for 100 people. PREHEAT the roasters to 400 degrees. Prepare the poatoes, bake 10 pounds for 1 to 1 1/2 hours, depending on potato size. Add 1/2 hour for 15 pounds in the roaster. Cover and cook without opening lids.

Check the potatoes for doneness with a toothpick. The potatoes are done when tender through to the center. They actually feel soft when rolled in your gloved hand.
For best texture, wearing dry oven gloves, gently roll the fully baked uncut potatoes to fluff the potato before opening. If done correctly, the skins will not burst, but the potatoes will feel soft or tender in the hand.

Toppings and Bar Set Up

Prepare cold toppings ahead. Keep refrigerated and covered until ready to serve.

Prepare hot toppings. Keep hot- above 160 degrees- until served.

To assemble potato bar: