Baked Potato Bar
I am planning to do a baked potato bar for 150 people as part of a buffet dinner. I plan to use the "bake and hold" method you describe. I am considering serving the potatoes straight out of the coolers used to keep them warm. Do you suggest this, or some other method for serving the potatoes? Also, do you recommend cutting the "x" in the potatoes prior to serving them, or having people cut their own in the buffet line? If I should cut them in advance, can I cut them when I'm putting the potatoes into the cooler just after baking?
It is optimum to have someone in gloves cut and fluff the potatos as the are served. It wont work to cut nefore putting in the chests- they cool off too much.