How to Reheat a Baked Potato
Keep them fluffy and delicious for days.
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By Alice K. Thompson for Food Network Kitchen
Alice is a contributing writer and editor at Food Network.
Crispy on the outside, tender and fluffy on the inside: That’s an ideal baked potato, and it can be just as good a day or two later. Get to know the best and easiest ways to reheat them and there’s no reason not to make a few extra. Everyone loves them as sides, of course, but add some hearty toppings like cheese, chili, beans and more, and they make deliciously filling meals on their own (hot lunch, anyone?).
How to Reheat a Baked Potato
These methods are for russet potatoes, the gold standard for baked spuds, and assume medium-sized (8-ounce) potatoes. Adjust the heating times for potatoes that are much smaller or larger.
How to Reheat a Baked Potato in the Oven
Oven reheating is easy and will give you great results: The skin stays crispy, and the center will be almost as tender as it was the first time around. This method is also the best for reheating multiple potatoes.
Step 1: Preheat the oven. Set your oven to 350 degrees F.
Step 2: Leave unwrapped to bake. Place one or more unwrapped potatoes on a baking sheet or directly on the oven rack. Reheat in the middle of the oven until just hot in the center, 15 to 20 minutes.
How to Reheat a Baked Potato in the Air Fryer
The air fryer will reheat a baked spud in minutes. Its intense, circulating heat will make sure it doesn’t steam itself but remains fluffy inside with nicely crisped skin on the outside. Most air fryer baskets are small, however, so you’ll probably be limited to reheating just a few at a time.
Step 1: Preheat the air fryer. Set the air fryer to 350 degrees F.
Step 2: Leave them unwrapped. Place one or more unwrapped potatoes in the basket and cook until heated through, 3 to 5 minutes.
How to Reheat a Baked Potato in the Microwave
Reheating a baked potato in the microwave is easy and fast, and if you take one to the office for lunch this is probably how you’ll do it. But this method has a couple downsides. Due to the way a microwave heats — supercharging water molecules that then turn to steam — your potato may be a tad less fluffy inside and have skin that’s a touch less crispy than it was right out of the oven. Plus, you should only microwave one potato at a time, and it’s best to cut it in half first for even heating.
Step 1: Cut and cover. Split the potato in half lengthwise. Place it cut-side up on a microwave-safe plate and cover the cut sides with a damp paper towel.
Step 2: Warm. Microwave until the potato is heated through, 1 to 2 minutes.
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How to Reheat a Baked Potato on the Grill
Potatoes are great on a grilling menu with one caveat: They can take a long time to grill from scratch, and sometimes don’t cook evenly. The solution? Bake them ahead of time and just reheat them on the grill. It’s easy:
Step 1: Wrap tightly. Wrap one or more whole baked potatoes securely in heavy-duty aluminum foil.
Step 2: Grill. Place the potatoes on the grill rack and cook until heated through, turning them a few times, about 15 minutes. Indirect heat is best for even heating, so place them away from direct flames if you can.
How to Store Leftover Baked Potatoes
Cool baked potatoes completely, place them in an airtight container or resealable plastic bag and refrigerate them. The USDA says they can be safely refrigerated for 3 to 4 days. Like all foods that have been cooked and cooled, potatoes should be reheated to at least 165 degrees F.
Recipes for Baked Potatoes
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An easy recipe for a generous batch of spuds, if you love the skin of a baked potato then this is the recipe for you. Rubbing the outsides with olive oil and kosher salt makes them extra tasty and crunchy.
These baked potatoes are delicious and colorful, featuring a chive sour cream and crispy bacon bits. Switch out sour cream for Greek yogurt and use turkey bacon for a lower-fat version.
Tara Donne, Tara Donne
Instead of just using sour cream or cheese atop your potatoes, mix those crowd-pleasing extras right into their centers. These feature cheddar and scallion, but just about any cheese would be delicious.
Renee Comet
They’re not just for Thanksgiving! Baked sweet potatoes are an excellent alternative to russets any time of year. If you’re planning to have leftovers, don’t split the potatoes before cooling them; whole potatoes are more versatile for reheating.
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