Convection Oven Baked Potatoes
large potatoes
Use your convection oven to get perfectly crispy, fluffy baked potatoes.
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 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.
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