• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Family Dinners logo
  • Browse Recipes
    • Appetizers
    • Bread
    • Desserts
    • Drinks
    • Main Dish
    • Side Dish
    • Salads
  • Kitchen Tips
  • Blog
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Main Dish
  • Desserts
  • Appetizers
  • Side Dish
  • Bread
  • Drinks
  • Kitchen Tips
  • Salads
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Convection Oven Baked Potatoes

    Jan 5, 2022 · 1 Comment

    Jump to Recipe Print Recipe

    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 don't have a convection oven or air fryer, you can still make delicious baked potatoes in a regular oven, crock pot, instant pot, microwave, toaster oven or on the grill.

    If you'd rather roast your taters, be sure to check out Stef's crispy smashed roasted potatoes.

    INGREDIENTS

    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.

    INSTRUCTIONS

    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.

    fork poking holes in potatoes
    basting brush brushing oil on potato

    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.

    hand sprinkling salt on potato
    row of fully loaded baked potatoes

    STORAGE TIPS

    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

    You can bake a potato in just about every kitchen appliance! Try them on the grill, in the oven, in the crockpot, toaster oven or the Instant Pot.

    • Microwave Baked Potatoes
    • Crispy Air Fryer Baked Potatoes
    • Instant Pot Baked Potatoes
    • Grilled Baked Potatoes

    FREQUENTLY ASKED QUESTIONS

    What are the best potatoes for baking?

    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.

    What temperature should a baked potato be cooked at?

    We recommend baking potatoes in your convection oven at 375°F. For Russet potatoes, the internal temperature should reach 210°F.

    How long does it take to cook potatoes in a convection oven?

    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.

    How do you know when a baked potato is done?

    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.

    Is it better to cook potatoes or foil or not?

    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.

    convection oven baked potatoes

    Convection Oven Baked Potatoes

    Use your convection oven to get perfectly crispy, fluffy baked potatoes.
    5 from 4 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Course: Appetizer, Main Dish, Side Dish
    Cuisine: American
    Keyword: convection oven baked potatoes, easy baked potato, how to cook potatoes in a convection oven, quick baked potato
    Servings: 2 large potatoes
    Calories: 228kcal
    Prevent your screen from going dark.
    Tried this recipe?Mention @FamilyDinnersOfficial or tag #familydinnersofficial!

    Equipment

    1 fork
    1 paring knife
    1 cutting board

    Ingredients
     

    • 2 large potatoes
    • 1 tablespoon vegetable oil
    • 1 tablespoon coarse salt - sea salt or kosher salt

    Instructions
     

    • Preheat convection oven to 375°F.
    • Clean raw potatoes in a bowl next to a small container of oil and small bowl of salt.
      Clean potatoes by scrubbing them under running water. Pat dry.
    • 3 clean, raw potatoes being pierced by a fork.
      Poke potatoes 6-8 times with a fork to vent steam.
    • Raw potato on a plate being brushed with olive oil.
      Rub potatoes with oil.
    • Potato being sprinkled with salt.
      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.
    • A row of fully loaded baked 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.

    Notes

    • 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.

    Nutrition

    Serving: 1potato | Calories: 228kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 3499mg | Potassium: 889mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 2mg
    Tried this recipe?Let us know how it was!
    Pin
    Share
    Tweet
    « Cilantro Lime Rice
    Cilantro Lime Butter »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The Best Dinner Recipes

    We'll make your life easier! These are the best dinner recipes the whole family will love. Plan your meal from main dish to dessert!

    New Recipes

    • Air Fryer Boneless Skinless Chicken Thighs
    • White Pizza with Garlic Pizza Sauce
    • Strawberry Avocado Salad with Poppyseed Dressing
    • Sausage Breakfast Pizza
    andrea and stef in front of the ocean

    About Us

    Andrea + Stef

    are mothers who love to cook! Our goal is to make life easier for other parents by sharing our tried and true recipes, meal plans and kitchen tips.

    More about us →

    • Visit Facebook account (opens in a new tab)
    • Visit Instagram account (opens in a new tab)
    • Visit Pinterest account (opens in a new tab)
    • Recipe Index
    • Contact
    • About Us

    Footer

    ↑ back to top

    Policies

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    About

    • About Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 FamilyDinners.com

    2 shares