I have to disagree with you guys... when it comes to catering you have to look at other aspects of the job, as in prep time should be minimized, therefore wrap'm and bake'm. That way they can sit a while if need be, plus they are much cleaner while in the cooler cutting back on clean-up times etc...
I have also never had a problem with baked taters that have been wrapped prior to baking. My big issue has always been with microwaved taters which tend to be flakey yet dry for some reason. Many restaurants do this and they really are not that good. I will send them back at a restaurant when they arrive this way.
True rolling them is a matter of giving them a gentle squeeze as you roll them therefore they are nice and flakey. This really can't be properly done unless they are wrapped in foil....
"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!