The ultimate topped hot baked potato

You can top it with sour cream and chives or pile it high with butter and cheese, but no matter how you make it, a baked potato is practically the perfect meal.

Potatoes are a staple in many recipes. You can pair them with steak and chicken or serve them on their own with bacon, cheese and sour cream. While the results will undoubtedly please anyone at your table, especially if it’s a convection baked potato, if you don’t get the cooking part right, you may end up with a dry lump of spuds that nobody wants to eat. And whether it’s convection roasting potatoes, convection oven potato wedges or a baked potato oven-style that you're craving, you need to know the best way to prep your tasty tater.

Why a Convection Baked Potato?

There’s nothing quite like a fresh potato that’s fluffy on the inside and crispy on the outside. While there are several methods to choose from when cooking up your spud, making a convection baked potato seems to win out every single time.

A convection oven uses one or more fans to circulate the hot air, which allows you to preheat and cook faster. Since a convection oven is basically a smaller version of a larger oven, it takes up less space but delivers similar results.

Baking a Convection Baked Potato

Before baking a potato in the convection oven, make sure to thoroughly clean the skin by running the potato under cold water. Scrub the skin with a vegetable brush. Once the potato is clean, pat it dry with a towel or leave it at room temperature to dry. Now that you have a clean potato, it’s time to get cooking.

  1. Heat the oven to 375 degrees Fahrenheit.
  2. Pierce the potato with a fork or knife four to five times. This will make several small incisions around the surface of the potato, which allows steam to escape during baking. 
  3. Place the baked potato directly on the oven rack to help heat the entire potato.
  4. Set the timer for 45 minutes. 
  5. Check the potatoes halfway through (about 25 minutes) to make sure they are heating. Turn them over and bake for an additional 20 to 25 minutes. 
  6. Remove the potato after 45 to 50 minutes. Let it cool before cutting it open and adding toppings. 

If you want a convection baked potato with a crispier skin, rub the potato with olive oil, vegetable oil or butter. For a little flavoring, roll the potato in salt.

Try Some Potato Wedges

If you’re craving the deliciousness of some home-cooked fries, but want to avoid using the deep fryer, try making convection oven potato wedges. While not as crispy and oily as traditional fries, they sure are tasty and a whole lot healthier. You can serve convection oven potato wedges with hamburgers, steak, barbecue chicken or simply eat them on their own.

Convection Oven Potato Wedges

After following the same cleaning steps as for a convection baked potato, simply:

  1. Heat the oven to 375 degrees Fahrenheit.
  2. Slice the potatoes in half; then, slice them again into quarters. For even smaller wedges, slice again.
  3. Put 2 tablespoons of olive oil in a bowl. Add the potatoes and coat. 
  4. Choose a baking tray that will fit the convection oven potato wedges. Spray the tray. 
  5. Place the wedges on the tray. Sprinkle with salt and pepper and put them in the oven.  
  6. Set the timer for 25 minutes. 
  7. Check the wedges at 15 minutes. Take them out and turn them over.
  8. Bake for another 10 minutes.