Usually I do the old stand by of wrapping each spud in foil after slathering in olive oil, sprinkling with salt, and puncturing. I bake some in the oven and some in the crock pot and then keep them in a big cooler that I preheat with hot water (dump the water out before putting the taters in).
I recently read that foil can harbor bacteria and make the skins soft. Ew.
I'm always up for something new so this is the new way I tried. I hope you like it! They were very yummy.
Easy Baked Potatoes for a Crowd1.Preheat your oven to 400.
2. Scrub your potatoes.
3. Puncture them three times on each side with a fork.
4. Spray them with Pam (or you can use olive oil).
5. Pour a generous helping of salt on a plate and roll each potato in salt.
6. Line the potatoes on trays allowing one inch between each potato. I covered my trays with foil for easy clean up.
7. Bake the potatoes for about 2 hours or until done, rotating intermittently.
8. My potatoes kept warm for about an hour and a half in my crock pot stoneware and in a dutch oven on my counter top.
The Good and BadGood:
-easy (all cooked in one place)
-bake more potatoes all at once
-fast (the crock pot takes 3-5 hours and doesn't hold as many potatoes)
-crispy, salty skins. Yum!
-I punctured a few skins rotating them
-starchy, steam remnants in your oven (if you care about such things)