Patent ID: 8343564

Claim:
A process for making a baked potato product that retains baked potato flavor and aroma during frozen storage, wherein a majority of potato skin in the product is attached to baked potato pulp, which comprises: baking a potato having skin and pulp portions to produce a baked potato having a moisture content within the range of from 70 to 75% and an Iodine Index within the range of from about 0.2 to about 0.4, rehydrating the baked potato, following rehydration and prior to subdividing, the baked potatoes are pressed to uniformly reduce their thickness to from ¼ inch to 1½ inches, freezing the baked potato; after freezing, subdividing the baked potato into discrete pieces of baked potato having a size of from 0.5 to 1.5 inches and wherein potato skin is attached to baked potato pulp; and packaging the discrete pieces of baked potato under frozen conditions to maintain a flowable characteristic.