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Warm and aromatic underneath a split, crispy skin, baked potatoes melt in your mouth. Potatoes are often baked in regular ovens or microwaves, but they also can be baked in a convection oven. A convection oven is a type of tabletop oven that can deliver a mouthwatering baked potato without heating up the entire kitchen like a regular oven. Convection ovens are easy to use, so a tasty convection oven--baked potato will be sure to show up on your dinner table frequently.

Wash the potatoes well under running water using a vegetable brush. Pat the potatoes dry before baking or allow to air dry.

Make several small incisions in potatoes with a knife.

Rub oil or butter lightly all over each potato, then roll each potato in a little salt.

Place potatoes directly on the oven rack, and bake at 375 degrees for 45 minutes for medium to large potatoes. Turn the potatoes over halfway through the baking time to ensure even crispness and avoid darkening on one side.

Remove from the oven when baking time ends and cut or squish the top of the potato open. Garnish with desired condiments, sauces or spices.

Warning

Failing to cut the potatoes first will cause steam to build up inside the potatoes, which will cause them to explode. Foil-wrapped potatoes will end up being steamed instead of baked. Avoid escaping steam when opening potatoes. Always use a utensil or a potholder.

About the Author

Connie Whiting

Connie Whiting has been a professional writer since 1999. She is published in Red Rock Press Anthologies and "Legacy" magazine. She is also an experienced food column writer. Past positions include certified dental assistant and virtual assistant for “Your Invisible Assistant” a service focused on travel arrangements and media writing. Currently, Connie writes for Demand Studios while pursuing an Associate of Arts.