Prep at home:

1. Preheat oven to 350 degrees F.

2. Wash 5lbs large baking potatoes and pat dry.

3. Place potatoes not touching, on a large baking sheet. You may need two baking sheets.

4. Spray potatoes generously with non-stick cooking spray.

5. Sprinkle outside of potatoes with a little salt.

6. Bake 1 to 1.5 hours or until potatoes “give” when gently squeezed, indicating they are done.

7. Gently load potatoes into cooler and bring to event. The potatoes may be easier to prep if still a bit warm so baking them early the morning of the event might be recommended, if possible. If not, don't stress. Bake them the day before and pop them in the fridge - cold potatoes will work just fine!

When you get home:

1. TO SERVE IMMEDIATELY: Keep refrigerated until ready to use. Unwrap and place potatoes on a baking sheet. Preheat oven to 350 degrees F, place baking sheet in the oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.

2. TO FREEZE: At home, place potatoes single layer on a baking sheet and place in freezer for several hours until potatoes are completely frozen.

3. Remove wrapped potatoes from freezer and place into the 2-gallon resealable freezer bag and store in freezer.

4. TO COOK FROZEN POTATOES: Preheat oven to 350 degrees F.

5. Remove frozen potatoes from bag and plastic wrap and place on baking sheet. Loosely cover with aluminum foil.

6. Bake about 45 minutes. Uncover and bake an additional 15 minutes or more until potatoes are hot. Do not over bake. This method keeps the potato skins firm and crisp.

7. If time is short, place potatoes in microwave and cook on high about 10 minutes. Remove and then place in 350-degree F oven to finish cooking, about 15 minutes or until hot.

8. IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot. Potato skins will be softer than if cooked in the oven.