While many of the goodies you baked into the potato will survive the reheating process, cold toppings like sour cream won’t do so well. Reheat twice-baked potatoes without sour cream on top.The same goes for any other toppings, such as salsa, that you piled on top of your potato.

A good rule of thumb to follow: If you can remove the topping before reheating the potato, do so. Microwaving Twice-Baked PotatoesWhen crunched for time, you can microwave stuffed baked potatoes. While not the ideal method to preserve the deliciousness of the cheesy insides, this quick reheating method serves a purpose. Remove the twice-baked potatoes from the refrigerator. Brush the tops with butter. Cover the potatoes with a damp paper towel.

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This helps maintain moisture and keeps the fixings from drying out. Put the wrapped twice-baked potato on a microwave-safe plate or dish.Microwave on medium for 2 to 3 minutes.Unwrap, stir and check for heat. Repeat as needed until the potatoes reach the desired temperature.For a crispier skin, put your twice-baked potatoes under the broiler for a few minutes after taking them out of the microwave. Using the Oven to ReheatIf you have the time and patience, popping your stuffed baked potato in the oven is the way to go.

Heat the oven to 350 degrees Fahrenheit. Remove any toppings like sour cream. Brush the top of the potato with butter to give it some moisture. Place the twice-baked potato directly on the oven rack.

You can also use a cookie sheet or other baking sheet. Leave it in oven for 20 to 25 minutes, until bubbly and golden brown. Remove it from the oven and check to make sure the stuffed baked potato is thoroughly heated. Let it cool; top with sour cream or salsa and serve.Reheating Thawed Twice-Baked PotatoesFor the perfect leftover meal, try making a few extra twice-baked potatoes, then pop them in the freezer to reheat later. If you’re not going to freeze them immediately after cooking, make sure to store them in the refrigerator. Leaving stuffed baked potatoes out at room temperature can cause your spuds to get a bacteria called botulism that can make you very ill.When it’s time to reheat, you can put the potatoes in the oven either frozen or thawed.

But, for best results, take the stuffed baked potatoes out of the freezer and transfer them to the refrigerator the night before. Once they thaw, follow the same instructions for reheating twice-baked potatoes in the oven.

Reheating Frozen Stuffed Baked PotatoesIf you forgot to take your spuds out of the freezer, don’t worry; you can still reheat frozen twice-baked potatoes in the oven. Heat the oven to 350 degrees Fahrenheit. Take the potatoes out of the freezer. Unwrap from foil and plastic wrap and place in an oven-safe baking dish. Cover the baking dish with foil and place in the oven. Reheat for 40‒50 minutes or until mostly warm. For cheesy potatoes, take them out of the oven at 40 minutes.

Top with cheese and heat for another 15 minutes or until the cheese is bubbly. Total reheating time is around 45 to 60 minutes.

The jewel sweet potato, with its copper skin and deep-orange flesh. Flesh takes on a yellow cast, a lightly sweet flavor, and a dry texture that's great mashed. View credits, reviews, tracks and shop for the 1962 Vinyl release of (Dancing) The Mashed Potatoes on Discogs.

Sweet potatoes (or camote in Spanish) are sweet-tasting tubers which originated in Central America. Most of the tubers referred to as in the U.S. Miniplanetario. Are actually sweet potatoes. Looking at the image at the top of this page, from left to right, is the red sweet potato, the jewel sweet potato, and white sweet potato. Both the red and the jewel are typically labeled 'yams' in U.S. Grocery stores.

Both the red (Garnet) and lighter-colored Jewel sweet potatoes have orange flesh and a more moist when cooked than the light beige/yellow color sweet potatoes. Canned sweet potatoes are typically the red variety.The sweet potato can be baked, boiled, mashed, or pureed. It is also used for making Sweet Potato pie.

Canned sweet potatoes are cooked then canned. Substitute For Sweet PotatoesIf you don't have sweet potatoes then select from one of these options:. Use red (Garnet), Jewel (called yams in the U.S.) or white sweet potatoes interchangeably.

Do remember the red and Jewel will be moist rather than 'dryer' inside. The white are typically the preferred for roasting. Depending on how you are using the sweet potato you can substitute canned or frozen for fresh.Vary The Flavor. OR - You can substitute equal amounts of which are also sweet. OR - Butternut squash is a good alternative to roasting or use in soups or as a side vegetable. OR - Use pumpkin but most will be less sweet. OR - potatoes will work well too, but they have a higher glycemic index than sweet potatoes.