I count myself quite fortunate that I only have to cook three nights a week, since my husband and a few of our daughters each have an assigned dinner making night. My turns are on Tuesday, Friday, and Sunday. Melody (4) is always asking me, "Who is cooking tonight?" I think she's going to learn all the days of the week just asking that. Sometimes I just fix something quick like spaghetti or baked chicken, but I try to make a more creative and unique meal whenever I can.
A few little tips and tricks for potato night and other crowd cooking:
When you are cooking a bunch of things, you might need to keep some of them warm. A thick dish towel does the trick for a pan of potatoes. I baked the whole bag of them, so to speed things up, I put 5 or 6 at a time into the microwave to get them going while the others were already in the regular oven. When a plate was done in the microwave, it went into the oven with the rest of them. We'll use the left over potatoes for lunch tomorrow. Yum!

That's our baked potato buffet night! Two of our other favorite build-your-own buffets are:
Mexican Night with all of the ingredients for tacos and burritos: seasoned ground beef or ground turkey, warmed tortillas and taco shells, shredded cheese, salsa, sour cream, green peppers and onions, etc. We actually did a huge version of this, with many more ingredients like guacamole, for our daughter Mary's wedding reception. The guests loved it.
Fruit and Waffle Night with sliced up fruits, waffles, syrup, and whipped cream. When I am topping waffles, I use different fruits than I would for a regular fruit salad. I like to use a frozen three berry blend from Aldi (blackberries, raspberries, and blueberries), as well as sliced fresh strawberries. Some of our kids like cantaloupe, and fresh pineapple is also a treat. It's always easy to find a helper for slicing fruits because all of our kids like it so much. I buy non-dairy whipped topping in a tub, but Tonya has written about how to make it the real stuff: Making Homemade Whipped Cream.
Many delicious blessings to you and yours...
Virginia