Q. I am in the planning stages of starting a small business of selling baked stuffed potatoes at local fairs here in Massachusetts. My vision is to incorporate small concessions stands and the possibility of a food truck version all using Idaho grown potatoes I am writing in hopes that you may have ideas or helpful information on potato distributors or equipment vendors. I have found only a few LP Baked Potato cookers and they are all manufactured and sold overseas, anything in the states?
A. The equipment you are referring to is only available from Europe; however, sometimes you can find them on e-Bay. They were generally used as a potato kiosk. Convection ovens work just fine for baking potatoes evenly. They are more expensive that conventional ovens but can easily handle volume, cook uniformly and result in a crispy outer skin. If you have a lot more money, you can buy some of the Rational ovens which speed up the cooking quite a bit.
Just look in the yellow pages for foodservice distributors. Some that come to mind are Costa and Sysco, but there are many servicing the area as well as a strong terminal market in Boston.
Q. I’m on a diet, but I don’t want to cut out carbs. How should I fix a potato that’s healthy for me to eat?
Q. I would like to bake the potatoes for twice baked potatoes a day ahead of time since my oven will be in use the day of my dinner. After I have hollowed out the potatoes and prepared the stuffing, what is the best way to reheat the shell before returning the prepared potatoes to it? 
What can I do with my leftover baked potatoes? No matter how popular baked Idaho® potatoes are with customers, there are always leftovers. Some restaurants save them for the next serving period but invariably the skins are wrinkled and the potatoes, cooked on premise and re-heated, just don’t taste very fresh. The two obvious re-purposing options for leftover baked potatoes are twice stuffed spuds and potato skins. 
