This Is the Best Way to Reheat a Baked Potato (2024)

FAQs

This Is the Best Way to Reheat a Baked Potato? ›

In our opinion, the most reliable way to reheat a baked potato is by popping it in the oven. The skin crisps up beautifully, and the interior gets hot and fluffy. Plus, you can reheat a whole rack of baked potatoes in one go. Preheat the oven to 350 degrees.

Reheat a Baked Potato in the Oven

Preheat the oven to 350°F and take the potatoes out of the fridge to reach room temperature. Place the potato on a baking sheet or directly on the oven rack to achieve a crispy skin—Bake for 15 to 20 minutes or until the potato is thoroughly heated.

I recommend that they be taken out of the foil and stored in a metal or glass pan, then covered with cling wrap or foil, once they have cooled down to the refrigerator temperature. To reheat, uncover and bake at a lower temp, 275 degrees F until the internal temperature is 185 degrees F.

Foil will prevent potatoes from drying out while they are kept warm – one of the reasons restaurants serve their baked potatoes in foil.

Cooked potatoes and other cooked vegetables can be safely kept in the refrigerator 3 to 4 days.

2) Can you reheat potatoes? Yes. The main issue with reheating potatoes isn't the actual reheating, it's the fact that they may have been left out for too long once cooked. If cooked potatoes are left out at room temperature for too long, the bacteria that causes botulism may form, which could make you ill.

"I see a lot of people using foil to wrap their potatoes in but this is a big no-no and causes soggy skins!" he says. Foil holds in moisture and steams the potatoes, resulting in a "boiled" taste and texture. Plus, without the use of foil, the skin will get extra crispy and flavorful.

To reheat a baked potato, the most suitable equipment would be a microwave. Microwaves are efficient at quickly reheating and warming up food items like baked potatoes.

If you wrap them in foil and then in an insulated bag, they will stay warm for about 30 minutes. The more insulation you wrap around them, the longer they will stay hot, so you could wrap the foil package in a towel and then put it in an insulated bag. For a potluck mashed or escalloped potatoes are a better choice.

The olive oil helps the seasonings adhere to the surface of the potato. To save time, restaurants often apply the oil with a spray bottle. Thanks to their naturally high starch content, which creates a plush texture under heat, Russet potatoes make a good fit for baking.

Why do restaurants serve baked potatoes wrapped in aluminum foil? ›

Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.

A: I wouldn't recommend doing that. Your pokes will expose the potatoes to oxygen and the potatoes will turn black wherever the fork tines pierced the skins. It is very infrequent that a potato will burst from baking if you put it in the oven when you first turn it on so that it has a chance to come to temperature.

The Best Way to Reheat a Baked Potato

The skin crisps up beautifully, and the interior gets hot and fluffy. Plus, you can reheat a whole rack of baked potatoes in one go. Preheat the oven to 350 degrees. Place potato on a baking sheet or directly on the oven rack, and bake for 15-20 minutes, or until heated through.

Roasted potatoes: These also take a little time to reheat properly, but it's worth it if you don't want soggy, cold-in-the-middle potatoes. Heat your oven to 400 degrees, spread potatoes on a sheet pan and cover them in tin foil. Re-roast them until they're warm all the way through, about 10-15 minutes.

Potato Type: High water content potatoes (like red or new) instead of starchy types (like Russet or Yukon Gold) can make the gratin watery. Insufficient Cooking Time: Not baking long enough prevents the liquid from being absorbed, leading to a runny consistency.

When an (unwrapped) baked potato is briefly left on a counter, this will allow for initial cooling. However, it's best to refrigerate unwrapped baked potatoes as quickly as possible for food safety reasons, and this will naturally and safely release any remaining internal heat.

Once the internal temp is 185°F or more (210°F is ideal) pull the potatoes from the oven, and with one hand using a mitt, place each hot potato in foil and wrap. Ideally store in a heated bread warmer drawer.

To get those potatoes crisp again, Consumer Reports recommends reheating in a 400-degree oven, covering your potatoes with tin foil until warm, and then removing the cover for a final few minutes to allow the skin to crisp back up.

A: These should be fine for a few days, 3-4 max. The food safety issue with foil is that if the potatoes were taken from the oven, warm, and sealed up in foil, then left out at room temp for an extended period of time then you should not eat them.