bacteria forming in reheating of baked potatoes I understand that if you do not correctly reheat a baked potato bacteria can set in botulism. what is the correct temperature you need to avoid temperature abuse.  Also can you use the baked potato for other uses ie hash brown that need to be reheated
Because potatoes are grown in the soil, they are a natural source of Clostridium botulinum. C. botulinum could grow in a cooked, foil wrapped baked potato that is not maintained at proper temperature because the combination of cooking and foil wrap create an anaerobic condition. C. botulinum requires an anaerobic (oxygen-free) environment in which to grow.
Bottom line: wash your potatoes, don't use foil, cool properly, reheat properly and you'll be fine.