This is a dry heat, but I assume you are talking about holding in a soup kettle or on a cafeteria style line metal 2-inch insert pan that gets steam heating to keep warm. Usually the local health department determines how long you can hold them, which is typically no more than two hours, but I recommend no more than 45 minutes to keep the integrity of the potato, as the base will turn dark brown and outer skin will wrinkle.
Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions. Ask Dr. I do this recipe a little differently. I drizzle olive oil on the potatoes instead of butter, and I put some whole garlice cloves in the foil package. The garlic gets more infused and doesn't smother the potatoes, and it also roasts in the olive oil.
I can't believe how something as easy as cutting the potatoes in half changes the flavour of them! I made them tonight just as the recipe is online and they were well loved by my entire family. I have to make more next time! The best thing about this recipe is that it can be altered to individual tastes and it will inevitably taste wonderful! I am thinking of trying a little dill next time!
I made this recipe as is and enjoyed it thoroughly. I felt that rather than garlic powder fresh garlic would have made this so much better given the 40 minute cooking time. Caroline C. They are great summer fare. Occasionally I add garlic as well. With the new non-stick foil I can cook them super crispy on the outside without fear of burning. For large groups I also do these in a large aluminum foil pan on the grill.
Make sure to seal the foil really really well before flipping though and two sets of hands help during flipping as well but it is great for a large party or potluck. I did these on the grill. I did two potatoes and partially microwaved them to cut down on time. I scored them and didn't measure the spices.
I used seasoned salt and garlic powder. I also used a little melted butter and olive oil - not too much just enough to rub onto the potatoe. These are always delicious. I served them with a side of sour cream. Chelsey Wolnowski. You can make the perfect baked potato on the grill, on an open campfire and even in the microwave. Ready to serve up some spuds? Try these recipes for baked potatoes and beyond. Al Roker's Baked Potatoes are as close to perfection as you can get!
They're great with just a pat of butter or fully loaded. Breakfast Baked Potato Boats are filled with cheesy eggs and make Sunday brunch even more fun.
Mexican Hasselback Potatoes are a sliced spin on a baked potato and combine the crispiness of a French fry on the outside with the fluffy insides of a baked Russet — potato perfection! Please try searching below before submitting a question to Dr.
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.
The history behind this phenomenon is that operators felt that they had to dress up the lowly spud to make it more attractive to their customers. So a chef grabbed some aluminum foil invented around to replace tin foil and covered up any blemishes in the outer skin of the potato, hiding any inferior appearances, and put them in the oven.
Somewhere along the way probably a myth started by aluminum foil companies people began to believe that baking a potato in foil was a quicker way to cook the potato. Now this may work for other food products, but I have reason to believe it makes hot fluffy baked potatoes into something Mother Nature never intended.
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