For extra crispy skin, wrap the potato in foil before it goes in the oven. Remove the foil as soon as it’s done reheating to prevent bacteria growth. Reheat toppings that are meant to melt and that taste good when hot, like butter or cheese. Add sour cream, non-dairy products, chives, or other toppings later. Choose the oven if you want to reheat your potato with toppings since they might get too messy for other methods. [2] X Research source The oven is considered the best way to reheat baked potatoes, even though it’s the method that takes the longest (you can’t rush art!).
If there are still cool spots, heat the potato in 30-second intervals until it’s piping hot all over. Once your potato is hot, add your preferred toppings and serve. The microwave is the fastest way to reheat a baked potato, but you won’t get the crispiness of other methods like the oven or an air fryer.
Reduce the heat and cook the potatoes for 3-4 minutes (the potatoes will look like they’re steaming). Lower the heat and remove the lid if you notice burning. Remove the lid and turn the heat back to medium-low. Keep flipping the potatoes until all of the skin is crispy and the potatoes are heated through. Add your favorite toppings and dig in!
Keep heating and checking the potato in 1-minute intervals if it needs more time. The air fryer takes a little more time than the microwave, but is an easy way to get delicious, crispy skin.
Keep heating in 1-minute intervals if the potatoes still have cool spots. If possible, leave the potatoes whole instead of cutting them. Using a toaster oven is a great substitute for a normal oven.
Remove the foil as soon as the potato is done and enjoy! Choose the grill if you’re already firing it up to cook something else. The grill adds a nice, smoky flavor to your already tasty potato, too.
If the potatoes are extra large, cut them in half so they heat evenly and all the way through. An instant pot can reheat more potatoes at once than an air fryer or a small microwave.
To skip the scraping step, have your dinner guests top their potatoes at the table rather than serving them with the toppings on. Try not to let the cooked potatoes sit and cool for more than 2 hours or they may grow the bacteria that cause botulism.
If you can’t find a storage container or resealable bag, wrap the potatoes in fresh plastic wrap rather than aluminum foil. It’s OK to wrap your potato in foil while you’re baking it as long as you peel the foil off once the potato is finished.
To reheat from frozen, thaw the potatoes in the fridge overnight a day in advance. Then, reheat them with your preferred method.
To avoid the danger zone in storage, do not cool and store your baked potatoes in foil or let them sit at room temperature for more than 2-4 hours. The danger zone of food safety is between 40 °F (4 °C) and 140 °F (60 °C). [15] X Research source
