If you already topped the potato before storing it—like with cheese, butter, or sour cream—cover it loosely with foil for the last 5 minutes of reheating. That melts the cheese without burning the skin.
If the potato is bare (smart move), add toppings after reheating. Cold sour cream on a hot potato is a beautiful thing. Hot sour cream? That’s a crime scene.
Also, never reheat a loaded potato. The bacon gets chewy, the chives get slimy. Just reheat the base and re-top it fresh. You’re worth it.
