How do restaurants keep baked potatoes hot and yet fairly crispy over a period of several hours?
Ideally the restaurant bakes them without foil as this steams the potato. Also, the convection oven provides a nice even temperature and this dry heat is ideal for a crispy skin. To hold the potatoes they typically use warming oven units such as used for keeping bread warm and batch cook the potatoes rather than fix them once in the afternoon and try to hold during the dinner serving period.
