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While spuds are cooked longer and at bigger temperatures than eggs, they can still represent a risk when they’re left to be stored at room temperature for too long. You can foster the growth of a bacteria called “Clostridium botulinum”, which causes botulism.
Even more, large foil-wrapped baked potatoes are even more at risk, because they are wrapped in the perfect environment for bacteria: with low oxygen. And there’s more: potatoes are one of the foods you should never reheat in a microwave. Weird, right? Apparently, zapping them for 60 seconds won’t kill the stuff that has a bad effect on your GI system. The bottom line is: Potatoes shouldn’t be eaten as leftovers.
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