Potatoes
Yes, they seem sturdy, but even though they are cooked hotter and longer than eggs, they suffer a similar fate when they are left to cool at room temperature for a long time. This can potentially foster the growth of Clostridium botulinum, the bacteria that is responsible for botulism, says Shelke.
Particularly at risk, she says, are large, foil-wrapped baked potatoes, which offer the bacteria the ideal low-oxygen environment to thrive in. Zapping them for 30 to 60 seconds cannot kill the stuff that will lurk in your digestive system. But cooking a raw potato in your microwave only requires a few minutes more, so when you have enough time, go that route rather than risking it.
If you like mashed potatoes, you should definitely buy an electric blender!
