+
Home Cooking

Is it only aluminum wrapped baked potatoes that are at risk for botulism?

OctoberOrchid | Aug 14, 201807:52 AM     2

Last night I baked a bunch of potatoes, some white and some sweet, and I left them in the oven over night. They were not wrapped in aluminum foil, I baked them on a cookie sheet covered with parchment. Are these still at risk for botulism even if they weren't wrapped in foil?

Also even if I did cool them properly in the refrigerator, I read that refrigeration only slows the growth of botulism. I like to bake a bunch ahead of time. Would the heat from the oven kill the toxins and the spores (again if they're not wrapped in foil)? I'm getting really paranoid after reading a bunch of articles about baked potatoes and botulism, so now I wonder how long I can keep a baked potato.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Rosé Shouldn't Go Away with Summer: Here's Why You Should Keep Drining It All Fall
Food Trends

Rosé Shouldn't Go Away with Summer: Here's Why You Should Keep Drining It All Fall

by Maryse Chevriere | Rosé may be an emblem of summer, but you shouldn't stop drinking pink wine when sweater weather rolls...

Shrubs 101: Preserving Fruits in Drinking Form and Other Everyday Sorcery
Explainers

Shrubs 101: Preserving Fruits in Drinking Form and Other Everyday Sorcery

by Pamela Vachon | Everything you need to know about shrubs (aka, drinking vinegar). Admittedly, the term shrub is up...

Get Cozy with These 15 Creamy Mushroom Recipes (No Can Opener Required)
Recipe Round-Ups

Get Cozy with These 15 Creamy Mushroom Recipes (No Can Opener Required)

by Chowhound Editors | Cream and mushrooms are a magical combo, and these creamy mushroom recipes celebrate it in all its...

7 Ways to Make Healthier Fries
How To

7 Ways to Make Healthier Fries

by Laura Aebi | The quest for healthy french fries will never end, because let's face it: French fries are everyone...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.