As baked potatoes take so long to cook in the oven, it seems a waste of
power to cook only a couple each time. If I were to cook a large number of
them, how long can I store them in the fridge for so that they can be
heated up and eaten later on?

"Steve Wertz" > wrote in message
...
> On Sat, 13 Mar 2004 19:38:22 +0000 (UTC), "FJDx"
> > wrote:
>
> >As baked potatoes take so long to cook in the oven, it seems a waste of
> >power to cook only a couple each time. If I were to cook a large number
of
> >them, how long can I store them in the fridge for so that they can be
> >heated up and eaten later on?
>
> Cook in the microwave first and finish in the [toaster] oven for
> 20 minutes (like I just did).
>
> I would suspect they would last 6-8 days before being suspect.
> Don't even think about freezing them.
>
> -sw

Why not freeze? I regularly cook in batches of 30-40 for 2 hours at 160 deg
C, leave to cool for an hour or two then lay out on oven trays in a freezer
overnight. Once frozen keep in a box in the bottom of the freezer. Large'ish
pots then take 4-6 mins in 1000w microwave and they still have that "baked"
taste and a good texture.

"Steve Wertz" > wrote in message
...
> On Sat, 13 Mar 2004 19:38:22 +0000 (UTC), "FJDx"
> > wrote:
>
> >As baked potatoes take so long to cook in the oven, it seems a waste of
> >power to cook only a couple each time. If I were to cook a large number
of
> >them, how long can I store them in the fridge for so that they can be
> >heated up and eaten later on?
>
> Cook in the microwave first and finish in the [toaster] oven for
> 20 minutes (like I just did).
>
> I would suspect they would last 6-8 days before being suspect.
> Don't even think about freezing them.
>
> -sw

Why not freeze? I regularly cook in batches of 30-40 for 2 hours at 160 deg
C, leave to cool for an hour or two then lay out on oven trays in a freezer
overnight. Once frozen keep in a box in the bottom of the freezer. Large'ish
pots then take 4-6 mins in 1000w microwave and they still have that "baked"
taste and a good texture.

Hello Everyone: When we have extra boiled or baked potatoes after a
meal we fry they up for breakfast. We use paprika and cayenne
pepper. Have a nice sunny day. Amanda

Hello Everyone: When we have extra boiled or baked potatoes after a
meal we fry they up for breakfast. We use paprika and cayenne
pepper. Have a nice sunny day. Amanda

"Steve Wertz" > wrote in message
...
> On Sun, 14 Mar 2004 08:26:07 -0000, "Aenuff"
> > wrote:
>
> >Why not freeze? I regularly cook in batches of 30-40 for 2 hours at 160
deg
> >C, leave to cool for an hour or two then lay out on oven trays in a
freezer
> >overnight. Once frozen keep in a box in the bottom of the freezer.
Large'ish
> >pots then take 4-6 mins in 1000w microwave and they still have that
"baked"
> >taste and a good texture.
>
> Huh? You're sense of texture must be off - freezing cooked
> potatoes ruins them.
>
> I'd bet money you make mashed potatoes in the food processor, too.
>
> -sw

No I use frozen mash pellets which you nuke of 2 mins. In my defense I have
one kitchen assistant and I have to provide a menu of 16 varied meals. All
of which have to be served within 15 mins of ordering to about 15,000 people
a year so frozen BPs have to do. Thats not to say *I* eat them but I have
done in a blind tasting with 3 other poeple. To date (thats about 150 BPs in
March so far) no complaints, in fact just the opposite. They aren't the
greatest but if you don;t have 2 hours (plus) then they work well.

I think what we have to recognise is that this is a food group and attracts
people who appreciate food maybe a little more than the average person. What
is perfectly acceptable to the majority we may sneer at or dislike. For
example, "lazy garlic" I would not even allow the stuff in my kitchen but
may others are happy with it. I won't use a manufacturerd curry paste, other
swear by it.

"Steve Wertz" > wrote in message
...
> On Sun, 14 Mar 2004 08:26:07 -0000, "Aenuff"
> > wrote:
>
> >Why not freeze? I regularly cook in batches of 30-40 for 2 hours at 160
deg
> >C, leave to cool for an hour or two then lay out on oven trays in a
freezer
> >overnight. Once frozen keep in a box in the bottom of the freezer.
Large'ish
> >pots then take 4-6 mins in 1000w microwave and they still have that
"baked"
> >taste and a good texture.
>
> Huh? You're sense of texture must be off - freezing cooked
> potatoes ruins them.
>
> I'd bet money you make mashed potatoes in the food processor, too.
>
> -sw

No I use frozen mash pellets which you nuke of 2 mins. In my defense I have
one kitchen assistant and I have to provide a menu of 16 varied meals. All
of which have to be served within 15 mins of ordering to about 15,000 people
a year so frozen BPs have to do. Thats not to say *I* eat them but I have
done in a blind tasting with 3 other poeple. To date (thats about 150 BPs in
March so far) no complaints, in fact just the opposite. They aren't the
greatest but if you don;t have 2 hours (plus) then they work well.

I think what we have to recognise is that this is a food group and attracts
people who appreciate food maybe a little more than the average person. What
is perfectly acceptable to the majority we may sneer at or dislike. For
example, "lazy garlic" I would not even allow the stuff in my kitchen but
may others are happy with it. I won't use a manufacturerd curry paste, other
swear by it.

Aenuff > wrote:
>No I use frozen mash pellets which you nuke of 2 mins. In my defense I have
>one kitchen assistant and I have to provide a menu of 16 varied meals. All
>of which have to be served within 15 mins of ordering to about 15,000 people
>a year so frozen BPs have to do. Thats not to say *I* eat them but I have

Don't kick yourself. "Instant" mashed potatoes are pretty
damned good.

Though if given the chance I wouldn't take them over the
oiled, salted, peppered spud slices I grilled with my steak
today.

But in replacement for the risk and expense of boiling and
mashing my own, they're pretty damned good.

--Blair
"Life is a tradeoff.
You gonna eat that?"

Aenuff > wrote:
>No I use frozen mash pellets which you nuke of 2 mins. In my defense I have
>one kitchen assistant and I have to provide a menu of 16 varied meals. All
>of which have to be served within 15 mins of ordering to about 15,000 people
>a year so frozen BPs have to do. Thats not to say *I* eat them but I have

Don't kick yourself. "Instant" mashed potatoes are pretty
damned good.

Though if given the chance I wouldn't take them over the
oiled, salted, peppered spud slices I grilled with my steak
today.

But in replacement for the risk and expense of boiling and
mashing my own, they're pretty damned good.

--Blair
"Life is a tradeoff.
You gonna eat that?"

The best think to do with leftover beaked potatoes is mix them into baked
beans with the left over sausages. make a great breakfast when you are out
in the bush. (fry them first if you can)

"Kevin & Amanda" > wrote in message
...
> Hello Everyone: When we have extra boiled or baked potatoes after a
> meal we fry they up for breakfast. We use paprika and cayenne
> pepper. Have a nice sunny day. Amanda
>

The best think to do with leftover beaked potatoes is mix them into baked
beans with the left over sausages. make a great breakfast when you are out
in the bush. (fry them first if you can)

"Kevin & Amanda" > wrote in message
...
> Hello Everyone: When we have extra boiled or baked potatoes after a
> meal we fry they up for breakfast. We use paprika and cayenne
> pepper. Have a nice sunny day. Amanda
>