A method of making a baked, non-fried, frozen potato product, suitable for final bake processing, which has at least the flavor, exterior crispness, and interior texture of a par-fried product, with lower fat content, without par-flying. The bowl shaped sidewall portion is near the top of the insulation layer to provide an enlarged diameter of the contact opening at the top relative to the bottom. In use, a stabilizing nut, previously threaded on the stabilizing tube, is unthreaded thereby forcing the stabilizing tube against the intermediate flange and transferring at least some of the weight off the threads of the tap.