Baked Potatoes In Convection Oven Recipes

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CONVECTION OVEN BAKED POTATO FOR ONE



Convection Oven Baked Potato for One image

Make and share this Convection Oven Baked Potato for One recipe from Food.com.

Provided by commercesd

Categories     Vegetable

Time 50m

Yield 1 serving(s)

Number Of Ingredients 3

1 russet baking potato
1 teaspoon oil or 1 teaspoon butter
1 pinch salt

Steps:

  • Preheat oven to 375.
  • Choose a russet potato free of blemishes.
  • Wash potatoes under running water with a vegetable scrubber brush.
  • Pat potato dry.
  • Poke the potato all around with a fork for steam to release.
  • Spray or rub oil or butter lightly over potato.
  • Sprinkle salt over the potato.
  • Place potato directly on convection oven rack.
  • Bake at 375 degrees for 45 minutes or until done. Turn potato over halfway through baking time.
  • Remove from oven when baked.
  • Cut or squish top of potato carefully.
  • Garnish with butter, yogurt, spices or other condiments.
  • Idea: reserve skin to make a baked potato skin with cheese later.

Nutrition Facts : Calories 158.1, Fat 4.6, SaturatedFat 0.6, Sodium 160.5, Carbohydrate 27.4, Fiber 2.5, Sugar 1.2, Protein 2.5

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Provided by Alison Roman

Categories     Potato     Side     Kid-Friendly     Lunch     Bon Appétit     Small Plates

Number Of Ingredients 9

4 large russet potatoes
2 tablespoons vegetable oil
1/2 cup sour cream
1/4 cup unsalted butter
1/4 cup finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon (if desired)
Salt
Pepper
Chives, bacon, cheddar, chili if desired

Steps:

  • Place a rack in middle of oven; preheat to 425°. Poke 4 large russet potatoes all over with a fork; rub with 2 tablespoons vegetable oil. Bake directly on oven rack until very soft when squeezed and skins are crisp, 50-60 minutes. Let cool just until you can hold them.
  • Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl. Add 1/2 cup sour cream, 1/4 cup unsalted butter, 1/4 cup finely chopped fresh chives, and 1 tablespoon finely chopped fresh tarragon (if desired); season generously with salt and pepper.
  • Divide among 4 potato skin halves, piling gloriously high-don't pack too tightly. (And what about the leftover skins? We say add butter and salt and snack on them.)
  • Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20-25 minutes.
  • No need to stop at chives. Add bacon, cheddar, chili-why hold back now?

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