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<p>[QUOTE=&quot;Kasia, post: 3426064, member: 31533&quot;]Surprisingly to most people, baked potatoes are one of the top offenders for food poisoning, especially when baked and kept in foil. Basically, because potatoes are grown in soil, the can contain botulism spores. Those are baked in foil which does not kill the spores but provides a good environment for them. But the real danger comes in holding them at room temperature for certain lengths of time and then serving them, perhaps after reheating. So if it was botulism it may have been a case where the food had been improperly stored after the first baking.[/QUOTE]</p><p><br /></p>

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