Get out several russet potatoes, wash them and wrap them in aluminum foil, tucking the end and squeezing the foil until tight. Add the potatoes to a heavy pot and cover them with water, bring to a boil then cover the pot.
When catering one of the toughest jobs is serving hot food, particularly hot potatoes. The potatoes are done when they are fork tender. Reduce the heat to low and keep them covered in hot water.
These are the ingredients I add to my loaded potatoes: butter, sour cream, pulled pork, bacon, cheese sauce, grated cheese, and green onions.