Convection oven baked potatoes are one of the easier and faster ways to get your potato fix. Similar to baking potatoes in an air fryer, a convection oven uses a fan to circulate hot air evenly, reducing cooking time and helping your potatoes develop that crispy skin and hot, pillow interior that make them truly great.
After cooking, simply add your favorite toppings to make it a complete meal (an ideal vegetarian or gluten free option). Or, pair them with roasted vegetables, soup and salad, or juicy meats like fish, chicken or steak
If you'd rather roast your taters, be sure to check out Stef's crispy smashed roasted potatoes.
You may have all of these in your refrigerator or pantry and not need to make a trip to the grocery store! See recipe card below for ingredient amounts.
- Potatoes: Russet potatoes (or Idaho potatoes) are the best for baking because of their thick skin and high moisture. Be sure all your potatoes are similar in size for even cooking.
- Oil: Use a high-heat cooking oil like vegetable oil or regular olive oil. Alternately, you can use cooking spray.
- Salt: Coarse salt like kosher salt or sea salt are great options or use what you have on hand. Just don't skip the salt.
BAKED POTATO TOPPINGS
Here are some of our favorite baked potato topping combos:
- Loaded Classic – Cheddar cheese, dollop of sour cream, green onions and bacon bits (optional).
- Loaded Chili – Easy chili, cheddar cheese, sour cream, green onions and/or avocado.
- Roasted Vegetable Medley - Add your favorite combination of roasted vegetables like bell peppers, corn, tomatoes, broccoli, etc. for a completely delicious gluten free meal.
- Broccoli Cheddar – Parmesan roasted broccoli and melted cheddar cheese is an excellent vegetarian option.
- Southwestern – Pico de gallo (or salsa), corn, black beans, cheese, sour cream, cilantro, avocado (or guacamole) is another scrumptious vegetarian combo.
- Lox - Smoked salmon, chives, cream cheese.
- Fajita - Fajita chicken (or steak), bell peppers, onion, cilantro lime sour cream and shredded cheese
- Goat Cheese and Herbs - Mix together goat cheese, olive oil, parsley, shallots and lemon zest.
If you'd like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You'll also find nutrition information.
HEAT OVEN: Preheat the convection oven to 375°F.
CLEAN POTATOES: Scrub potatoes under running water to remove dirt. Pat dry.
POKE POTATOES: Poke potatoes 6-8 times with a fork to vent the potato.
ADD OIL AND SALT: Rub potatoes with oil and salt.
BAKE POTATOES: Place potatoes on the middle oven rack.Bake for 45-50 minutes or until a fork will insert easily into the center of the potato. If it is still a little firm, cook for longer, checking every 5 minutes.
SLICE POTATOES: Slice the potato open down the middle. Fluff the cooked potato with a fork then top with shredded cheese and toppings. Serve while warm.
Refrigerate: Baked potatoes can be stored in the refrigerator in an airtight container for up to 3 days. While the skin may not be as crispy, they will still taste just as good.
Freeze: You can freeze baked potatoes for up to a month. Before freezing, make sure your potatoes are fully cooled and don't contain any toppings. Wrap them in foil or plastic wrap, ensuring no part of the potato is exposed to air. Place in a sealed freezer bag without any excess air.
Defrosting: Thaw in the refrigerator overnight or, for faster results, thaw in the microwave.
Reheating: You can reheat potatoes in your air fryer at 400 until heated or use a microwave.
MORE WAYS TO BAKE A POTATO
FREQUENTLY ASKED QUESTIONS
Russet (also called Idaho) potatoes are the best potatoes for baking because they are low in moisture. Avoid waxier, thin-skinned varieties such as red-skinned potatoes because they won’t have a fluffy center when baked.
We recommend baking potatoes in your convection oven at 375°F. For Russet potatoes, the internal temperature should reach 210°F.
Cooking time will vary depending on the size of your potatoes and depending on your oven. Start with 45 minutes at 375°F and check the softness by poking the potatoes with a fork. If your potatoes are still firm, continue baking until a fork will insert easily into the center of the potato.
Cooking time will vary slightly depending on potato size (small potatoes take less time while larger potatoes take longer) and your air fryer machine. For Russet potatoes, the internal temperature should reach 210°F. Cook until you can easily pierce the center of the potatoes with a fork. If your potatoes need more time to cook, place them back in the oven and cook longer.
Skip the foil! Wrapping potatoes in foil traps steam, which creates soggy potatoes, instead of crispy ones. We recommend baking them unwrapped with space between them for air to circulate, allowing them to cook evenly.
- 2 large potatoes
- 1 tablespoon vegetable oil
- 1 tablespoon coarse salt - sea salt or kosher salt
- Preheat convection oven to 375°F.
- Clean potatoes by scrubbing them under running water. Pat dry.
- Poke potatoes 6-8 times with a fork to vent steam.
- Rub potatoes with oil.
- Rub potatoes with salt, using your hands to coat the potato.
- Place potatoes in the middle rack of the oven.
- Bake for 45-50 minutes or until a fork will insert easily into the center of the potato. If it is still a little firm, cook for longer, checking every 5 minutes.
- Slice the potato open down the middle. Fluff the cooked potato with a fork then top with shredded cheese and toppings. Serve while warm.
- Add toppings that melt first, like butter or cheese. Then add more toppings like sour cream, chives, bacon or any of your other favorite toppings.
- If you’ve always wrapped your potatoes in foil to cook in the oven you will be pleasantly surprised by how these turn out! No need to wrap your potatoes in foil anymore
- Use an oil that can be cooked at high heat. We like cooking with avocado oil or vegetable oil.