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Oct 24, 2013 03:38 PM

How long do Leftover baked potatoes keep?

I have 3 white and 1 sweet potato leftover from dinner tonight. I'm heading out of town for the weekend first thing tomorrow morning. Will they still be good in the fridge Monday? Alternatively, can I freeze them? Anything I can do with them?

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  1. I would only keep those potatoes through Saturday night, or possibly Sunday! Yes, you can freeze them, but their texture will change somewhat.

    1. Potatoes are one of the top foods likely to cause food poisoning. I hate to waste food but they're just potatoes and they're cheap. To me it wouldn't be worth the risk.

      5 Replies
      1. re: weezieduzzit

        Here's from the CDC website. The problem appears to be only with baked potatoes wrapped in foil. But I don't know WHY that is.

        'How can botulism be prevented?

        Many cases of botulism are preventable. Foodborne botulism has often been from home-canned foods with low acid content, such as asparagus, green beans, beets and corn and is caused by failure to follow proper canning methods. However, seemingly unlikely or unusual sources are found every decade, with the common problem of improper handling during manufacture, at retail, or by consumers; some examples are chopped garlic in oil, canned cheese sauce, chile peppers, tomatoes, carrot juice, and baked potatoes wrapped in foil. In Alaska, foodborne botulism is caused by fermented fish and other aquatic game foods. Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods, and carefully follow instructions on safe home canning including the use of pressure canners/cookers as recommended through county extension services or from the US Department of Agriculture. Oils infused with garlic or herbs should be refrigerated. Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated. Because the botulinum toxin is destroyed by high temperatures, persons who eat home-canned foods should consider boiling the food for 10 minutes before eating it to ensure safety. Wound botulism can be prevented by promptly seeking medical care for infected wounds and by not using injectable street drugs. Most infant botulism cases cannot be prevented because the bacteria that causes this disease is in soil and dust. The bacteria can be found inside homes on floors, carpet, and countertops even after cleaning. Honey can contain the bacteria that causes infant botulism so, children less than 12 months old should not be fed honey. Honey is safe for persons 1 year of age and older."

          1. re: c oliver

            I've seen the info in reference to potato salad as well (the mayo and eggs, if included, are often mistakenly blamed.) I believe a lot of it has to do with potatoes being improperly handled- not clean enough, not necessarily brought to a high enough temperature for long enough, and cooled improperly. I imagine the foil thing is because it traps heat and moisture (as well as ruining a perfectly good baked potato by not letting it get crispy and delicious!)

            1. re: weezieduzzit

              I had considered adding that no self-respecting CH would wrap a potato in foil :)

              1. re: weezieduzzit

                The link provided by C Oliver says that the reason that potatoes baked in foil may promote botulism is because it prevents the potato from being exposed to oxygen when it cooks. Agree completely that it's a crime to bake them like that as it prevents the skin from crisping.

          2. I feel like the sweet potato would still be edible on Monday, but the white potatoes would get a funny texture.

            You could make a few twice baked white potatoes for the freezer. I have never made a twice baked sweet potato, but there are recipes out there.

            You could have some hash browned white and / or sweet potatoes for breakfast tomorrow.

            I freeze black bean and sweet potato burritos, which turn out just fine. I might try freezing the sweet potato. Thaw it later and add to soup, burritos, pancakes, waffles, or muffins.

              1. re: scubadoo97

                I eat them til they're gone, never had a problem.

              2. I routinely bake extra white and sweet potatoes and have kept them refrigerated for close to a week. Never had any illness. My method of baking white-fleshed potatoes of any type is to leave them in a turned-off oven when done, because I like James Beard's idea of baking potatoes for a long time to caramelize the flesh adjacent to the peel. Sweet potatoes need to come out when done. I never bake potatoes in foil. I put the baked white ones in the fridge without any wrapping or container. Sweet ones go into a lidded container, since they leak. Neither peel is crisp as just-baked once they are reheated. I often make fried potatoes with the white ones, peel included.

                5 Replies
                  1. re: greygarious

                    I, too, always make extra baked potatoes when I make them for dinner. When they are done, I let the extra potatoes cool completely on the counter. I wrap them in foil and put in the refrigerator. I keep them for at least 5-6 days.

                    When I want to re-heat, I put them in the toaster oven, unwrapped and directly on the rack, and bake for about 15-20 minutes. Almost as good as new. And nobody has ever gotten sick or died from eating them.

                    1. re: greygarious

                      I also routinely bake an extra potato or 2. Place them in a plastic bag in the fridge and keep them up to a week. I typically slice them and make home fries from the leftovers.

                      1. re: greygarious

                        Yep, me too. I bake w/o foil, then store extras in a Rubbermaid container. I use mainly for fried potatoes.

                        1. re: tcamp

                          Me, three. I'll bake 3-4 on Sundays sometimes and keep them in a container for a few days. I never use foil.