Baking potatoes in the oven takes about an hour and produces a crispy skin with a moist inside. If you are eating immediately after baking, you should let the potatoes cool before cutting into them and slathering on your favorite toppings. When you are not eating for several hours or are preparing a meal for a large group, you will need to store the potatoes for later. Without proper storage, the potatoes will become cold and will dry out when you try to reheat them.
Things You'll Need
Count out the number of potatoes you have to store and cut out enough sheets on tin foil to be able to cover each potato individually. Lay the sheets out on the table while the potatoes are cooking.
Pour hot water in a cooler or Styrofoam container and let the container heat for a few minutes. Do this right before you take the potatoes out of the over. Alternatively, you can use a Crockpot set at low heat as your warming container. If using a Crockpot, you do not need to pour in hot water.
Remove the finished baked potatoes from your oven and set them on a dish or rack. Tightly wrap each individual potato with foil so that there are no uncovered or loose sections. Be sure not to cut open any part of the potato yet. The foil will keep any steam from escaping and help keep the potato warmer longer. Do not cook the potatoes in the foil; potatoes baked in foil cook very differently and lack the crispy skin associated with baking.
Dump the water out of your container and wipe dry. The inside will now be warm and will retain heat better. Place the foil-wrapped potatoes in the container and cover until you are ready to eat.
References and ResourcesEat Safely: Food Safety at Home
Idaho Potato; Baking Potatoes for a Large Group; April 2010