Put down some old towels in the bottom of the cooler first or you will do some damage. I would treat the taters as if you were holding meat, they will hold their temp all day in a decent cooler.
The best part about baked taters is they are easy and take up very little prep time. That said, try to put a nice spin on them. I haven't prepared them for catering although I have been tempted and following this post, I probably will soon. I would probably coat them in olive oil followed by kosher salt, granulated garlic and course ground pepper. Then wrap in foil. This usually comes out good. Then again once the taters are baked they can be sliced and made into a casserole.
I would also cook the taters all the way prior to holding them. They should still be too hot to touch many hours later. Dont forget to roll them prior to serving so that they are flakey. And whatever you do "DO NOT MICROWAVE THE TATERS!!!!" It just isn't the same.
"Grilla in the Pits" "IMAGRILLA"
There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.
Brinkmann Model 6668 Gasser
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!