Prepping baked potatos
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I worked in a pub that did almost what you are talking about.
Bake as many potatoes as you think you will need for the day. Leave them on the counter - don't refrigerate them because that's what makes the texture gummy and slimy. When someone orders one then you nuke it for a minute or so and top it with hot filling. I think if you heat the filling and potato seperately and then combine them you get the best results. So, keep the potatoes on the counter, and the filling in a steam table or double boiler set up and you'll be fine.
It's a day by day process, better not to serve yesterdays baked potatoes to costumers. Left over potatoes from yesterday can be used to make deep fried potato wedges, soups and stews, breakfast potatoes...
Well then how do you hold them for service? Seems to me as long as they don't get cold then the starch does not convert and the do not get gluey. You can't cover them because then they get humid. At the pub mentioned we held them in a low oven, but the OP already said they do not have an oven in their kitchen.
This picture is ham, cheese, and broccoli stuffed baked potatoes. I prepped them with stuffing as I went along through service and topped them with a morney before they went out. They are on top of a warm flat top, I probably held them like that for two hours, probably could have for four. Is it country club presidential sweet menu? No. But it's not gluey or bad either.
Edited by Coup-de-Feu - 1/23/13 at 12:18am
COUP, I'm confuddled here.... 5 posts back you mentioned leaving them on the counter.
While in this one you're showing them in a hotel pan at holding temp. That's a big difference,
in terms of food safety/legality. I see no problem with baking them up and holding em
like that, or on a steam table or sterno chaffer etc, uncovered as you said. It's the
"Leave them on the counter"
that threw me.
Those look good by the way--broccoli/cheese--yumm.
Yup... You are right Meez en Plaz. I have no excuse. I said that. I guess I imagend that if Viva's kitchen dose not have an oven than it must not have a lot of things. I still think you could hold them on the counter for... I don't know, hours. Long enough to get through service at least? What else could you do in a kitchen that (maybe) only has a microwave? -Sterno chaffer is a good idea though.
The thing about a baked potato is that it needs to be served fresh. Within an hour or so, the texture changes from fluffy to goop.
I will always send a potato back if it's not fresh, there is no reason not to have fresh potatoes through the service times, it's pretty easy.
If you are going to have this as a special, start with x number that you think you can sell in a 2 hr period, hot hold them. After that time, pitch them, 86 the special or continue to have a few fresh potatoes coming out of the oven oven for the remainder of the service.
Life's too short for bad baked potatoes!
chefbuba is right for the baked potatoes ... but don't pitch them once their time is up~!
Let them cool a bit, then cut in half and scrape out the flesh leaving about 1/4" on the skins.
Deep fry the hulls to firm / dehydrate them and then freeze them. Take from freezer as needed and add a mixture of cheese, bacon and green onion to the hull and bake to make quick potato skins.
Use the flesh in homemade gnocchi after passing thru a ricer and dehydrating a bit in the oven or use as a binder in anything that uses boiled or steamed potatoes as an ingredient. (make the glue work for you)