Reheating a baked potato in the microwave may be the quickest method, but it can result in dried-out potatoes if you aren't careful. To prevent that, cut the potato in half, place it in a microwave-safe dish, and cover each half with a damp paper towel—heat for two to three minutes or until the potato is heated.
In the Microwave
Place the potato in a microwave-safe dish and heat for two to three minutes, or until the potato is heated through. Learn more about how to microwave leftovers (without destroying them).
Cold leftover mashed potatoes can be reheated right back to their former hot, creamy, and smooth state.
Don't Reheat Your Potatoes: You Might Get Food Poisoning
If cooked potatoes are not kept at room temperature or warmed up for a second time, they can develop an toxic reaction. Because potatoes are cooked at high temperatures, they are more likely to grow the rare bacteria, botulism, which is found in potatoes.
Eating certain foods that have been reheated – whether it's by microwave or oven – can increase your risk of getting food poisoning, sickness and diarrhoea. To make sure those leftovers don't go to waste, make sure you're reheating them correctly and safely, or opting for a more creative way to reuse them.
But it's important to note that reheating food comes with risks, too. Food must be heated until it is 82C (176F) throughout to kill any harmful bacteria – and because bacteria can still grow each time food cools back down, you shouldn't reheat a meal more than once.
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.
Scrub potato and prick with a fork. Place on a microwave-safe plate. Microwave on full power for 5 minutes. Turn potato over, and microwave until soft, about 5 more minutes.
What Happens When You Microwave Potatoes. So the microwaves heat up the water molecules within the potato. This is what eventually 'cooks' the potato. The heat will cook (gelatinize) the starch in the potato, the cell walls between cells will soften and break down.
Metals including stainless steel and aluminum foil
Anything made of or containing steel, iron, copper or other hard metals should never go in your microwave. Metal surfaces reflect microwaves, which increases the heat inside the appliance and could lead to a fire.
Food that is reheated for a second time carries the risk of illness from food poisoning if it is not done so correctly. This article will clarify how many times you can reheat food safely at home, and what foods you need to be particularly careful with.
There's an increased risk of food poisoning
BBC Good Food advises that you shouldn't reheat food more than once because repeatedly changing temperatures provide more opportunities for bacteria to grow and cause food poisoning.
Studies have shown that both E. coli and Salmonella can survive inside the microwave.
Abstract. This study has shown that representative fungi, viruses, and aerobic and anaerobic bacteria, including spore formers, can easily be killed in a conventional microwave oven with proper modifications.
Microwave ovens are great time-savers and will kill bacteria in foods when heated to a safe internal temperature. However, foods can cook unevenly because they may be shaped irregularly or vary in thickness.
Here's the deal on those spuds. When cooked potatoes are left out at room temperature or warmed up for a second time, they can take a toxic turn for the worst. Why? Warm temperatures promote the growth of the rare bacteria, botulism, that is commonly found in potatoes.
Although potatoes are generally OK to eat the next day, there are two circumstances in which they can become problematic when reheated. The first is when potatoes aren't stored in the fridge after cooking, which can give rise to dangerous bacteria Clostridium botulinum.
In addition to being a good source of carbs and resistant starch, potatoes contain nutrients such as potassium and vitamin C ( 21 ). Remember not to reheat the potatoes. Instead, eat them cold as part of homemade potato salads or other similar dishes.
Make-ahead mashed potatoes are a great option for the holidays. You can do nearly everything — boil, peel, and mash; stir in milk and salt — up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.
Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days. To reheat, poke lots of holes in the plastic wrap with the tip of a knife and microwave at medium-high (75 percent) power for about 14 minutes.
There are many ways restaurants keep mashed potatoes warm and ready to serve. Aside from using a slow cooker, they use a warming drawer, insulated containers, crock pot, and the covered double broiler method.
Glass-ceramic ware and heatproof glass ware are safe in the microwave oven. Oven cooking bags, baskets made of straw and wood (without metal), wax paper, parchment paper, and vented plastic bags are all safe to use in the microwave.