I’d recommend no more than four days in the refrigerator once cooked before you consume them.  While you may rarely have a potato explode in the oven if you don’t pierce the skin with fork tines to allow steam to escape, it would be better not to open up the skin and interior to a chance of turning gray or black from oxidation. Also, I wouldn’t wrap them in foil in the refrigerator, the metal could react with the potato and discolor. Use your favorite  cling wrap. That way you could microwave them as needed, just be sure to unwrap enough to allow the steam to escape when re-heating.

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