Introduction
A temperature probe is not normally used to cook baked potatoes. However, it is critical to cook a baked potato perfectly to avoid a hard, undercooked center or a mushy, overcooked center. Using the temperature probe with the Gourmet Mode, the Wolf Convection Oven cooks the perfect baked potato, guesswork-free.
Modes
Ingredients
- 4 medium to large russet potatoes, washed
- olive oil pan spray
- 2 teaspoons Kosher salt
- 1 cup white cheddar, shredded
- 1 cup bacon, cooked crispy
- 1 cup sour cream or creme fraiche
- 1/2 cup scallions or fresh chives, sliced
Instructions
Wash the russet potatoes with cold water, scrubbing to remove dirt and soil.
Place the potatoes on a half-size baking sheet and spread them apart.
Insert the temperature probe into the largest potato, burying the metal shaft.
Mist the tops with cooking spray and sprinkle with Kosher salt. The spray helps the salt stick and also gives the potatoes a crispy skin.
Place the potatoes in the Wolf Convection Oven in position 2 or 3 and plug the probe into the oven.
Select Gourmet Mode, Vegetables, and Baked Potato. There is no preheat needed for this.
The probe will tell you when the potatoes are fully cooked, which should be 205°F.
Unplug the probe and remove the baking sheet from the oven.
With a paring or steak knife, cut a zigzag slit in the top of the potato, and press in from both ends to "pop" it open.
Garnish with your favorite fresh toppings and enjoy the perfect baked potato.