how do you keep a baked potato warm?
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A: Your best bet is to use bread warmers. Here is what I recommend… to have a hot potato that is dry and fluffy, as well as being able to store the potato in foil for an extended serving time, bake the potatoes at 400 degrees F in a convection oven without any foil.
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5 Ways to reheat and keep mashed potatoes warm: Reheat in the oven: keep foil on mashed potatoes at 375 for 30-40 minutes. Reheat in a slow cooker, add a little cream and butter to keep them moist. Place mashed potatoes in a zip lock bag, seal well and place carefully in a simmering pan of water.
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Bake in a hot oven – at least 200 degrees Celsius. This will take around an hour - maybe less - for a medium-sized 400g potato. They are done when the flesh gives to a little pressure from thumb and forefinger. If you prefer, test them with a skewer, which should slide in with little pressure.
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['Preheat your oven to 400 degrees F.', 'Place the potatoes on a lightly greased baking sheet.', 'Bake for 20-25 minutes or until completely heated through.']
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Lucky you. Cold leftover mashed potatoes can be reheated right back to their former hot, creamy, and smooth state. But you can't just stick them in the microwave and hope for the best.
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['Heat only in microwave-safe container(s).', 'Cover biscuits with a damp towel and heat for 30 seconds. Check temperature and adjust cooking time as needed*.', 'For gravy, follow instructions above, except heat in 30-second intervals (stirring at each interval).']
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Baking Instructions: Frozen Potatoes Cover with aluminum foil and bake at 425°F for 35 to 45 minutes or until mostly warm.
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When all you want is mashed potatoes fast and you're reheating food in the microwave already, try this: Move the potatoes to a covered dish and heat them in the microwave at half-power for five minutes, stirring occasionally. Once hot, stir well, and add additional dairy and butter, as needed.
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90 minutes at 325 degrees F. 60 minutes at 400 degrees F. 80 minutes at 350 degrees F. Place the potato directly on the oven rack in a preheated oven.
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I like to bake potatoes at 425 degrees. It generally takes a large Russet potato about 45 minutes to become tender, but the exact timing will depend on how large the potato is. And testing the potatoes is when I do pierce them with a fork.
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When you have leftover baked potatoes, place them in the fridge. The next day use a potato shredder and you can fry up some delicious hash-browns. YUM!
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A baked potato is cooked dry in an oven, and boiled potatoes are usually peeled, cut up and cooked in boiling water. A potato for baking has to be large and fairly regular. For boiling, doesn't matter. See BRY's post for varieties and ref.
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Here's how you can ensure that your baked potatoes are safe to eat. DON'T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil.
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A baked potato, or jacket potato, is a potato that has been baked for eating. When well cooked, a baked potato has a fluffy interior and a crisp skin.
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['When following a recipe designed for a conventional oven, heat the convection oven to a temperature 25°F lower than the recipe suggests.', 'Expect food to be done in less time (as much as 25% less) than it would be in a conventional oven, even with the 25°F reduction.']
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Don't store a baked potato in the foil at room temperature or in the refrigerator. Botulism is anaerobic and prefers to be stored in oxygen free environments. Use them up with a few days, or freeze them if you need to store them for longer periods.
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Answer 1: I just leave mine on the counter until dinnertime. Then I cut it into quarters, stick it on a cookie sheet and reheat in the oven at 350 F.