The microwave helps to reheat food quickly and easily. However, there are some foods that should not be reheated in the appliance, to preserve their texture and flavor, as well as to avoid health risks.
Potatoes can be cooked in the microwave, but reheating them in the appliance is not the best option to preserve its texture. Sometimes reheating potatoes can be dangerous and cause food poisoning.
The problem with reheating potatoes is not in the process of heating them in the microwave or oven. The problem is in the form of storage, especially if the potatoes were stored wrapped in aluminum foil.
Eating a potato that has been wrapped in foil could make you sick with botulism. The CDC notes that you can’t see, smell, or taste botulinum toxin, but tasting even a small amount of food that contains this toxin can be deadly.
Botulism toxin grows in the absence of oxygen and low acidity. Reheating doesn’t always get the potato hot enough to kill bacteria, even if the dish appears to be very hot.
The CDC recommends keeping baked potatoes hot wrapped in aluminum foil ( at temperatures above 140 °F) until served, or refrigerate with loose foil.
Best way to reheat potatoes
Leftover potatoes from the night before can lose their nice texture and flavor if reheated incorrectly. Reheated baked potatoes can become rubbery and chewy, losing their fluffiness and crispness.
Reheating potatoes is best done using the same method you cooked them. It is best to reheat the potatoes in the oven.
Consumer Reports recommends reheating them in an oven at 400 degrees, cover the potatoes with aluminum foil until hot, for 10- minutes, and then remove the lid for a final few minutes to allow the skin to crisp up again.
The air fryer can also revive baked potatoes. Cooked Best suggests setting the fryer to 150-200 degrees C or 350-400 degrees F; heat the potatoes for 3 or 4 minutes, until they are as crispy as you like.
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