35 pounds baking potatoes
3 pounds onions, finely diced
Seasoning salt, to taste
One or two days ahead, preheat oven to 400 degrees F and scrub potatoes well. Arrange in oven on racks, without touching (you may have to do this in batches.) Bake potatoes until fork-tender. Cool, chill in refrigerator and then store in plastic bags or containers. When cool, the potatoes can be sliced and/or diced, leaving the skins on, and stored until ready to cook.
To cook, pan fry in a little oil, adding chopped onion and sprinkling generously (or to taste) with seasoning salt, cooking until golden and crispy.
SAFETY TIP: NEVER cook baked potatoes in foil, it is no longer considered a safe method as the moist area inside the foil can breed bacteria at a fast rate.