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Benchtop halogen (convection) ovens can be used to make many vegetable dishes including baked potatoes.

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EditIngredients

  • 4 baked potatoes, medium to large
  • Olive oil or butter
  • Salt and pepper (optional)

EditSteps

  1. 1
    Prepare the halogen oven. Put the higher level stand in place. Most halogen ovens work best when there is the most airflow both above and below the food.
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  2. 2
    Wash the potatoes. Remove any imperfections.
  3. 3
    Pierce the potatoes. Poke a fork into various spots of each potato.
  4. 4
    Turn the temperature on the halogen oven to 200ºC.
  5. 5
    Brush each potato with olive oil. Place in the oven evenly spaced apart. Do not have any potatoes touching.
  6. 6
    Cook for 45 minutes. Test when the cooking ends. If they need more time, try another 10 to 15 minutes.
  7. 7
    Remove from the oven when done. Use tongs to lift out of the oven.
  8. 8
    Cut open the tops of each potato. Push a fork into the flesh and mash it around.
  9. 9
    Add a dollop of butter. Season with salt and pepper. Add anything else you'd like, such as grated cheese, baked beans, chopped tomatoes, etc.
  10. 10
    Serve.
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EditTips

  • Potatoes on the larger side will probably require an hour.
  • The cooking times of halogen ovens varies depending on the brand. It is important to get to know your own oven's particularities through experimenting and noting times.

EditWarnings

  • Take appropriate care around halogen ovens; the sides and lid are hot during cooking. It's still an oven! Use mitts to remove the lid and tongs to remove all food and dishes.

EditThings Needed

  • Benchtop halogen (convection) oven
  • Pastry brush
  • Tongs
  • Knife and fork

Article Info

Categories: Baking

Recent edits by: Flickety

Thanks to all authors for creating a page that has been read 618 times.

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