If you’ve ever wondered how steakhouses get their baked potatoes perfectly crisp on the outside and soft and fluffy on the inside, the secret is surprisingly simple. With a little oil, plenty of salt, and the right baking method, you can make restaurant-quality baked potatoes right at home.
This easy recipe uses just a few ingredients, but the results are incredible. Serve these potatoes alongside steak, chicken, pork, or salmon, or turn them into a meal all on their own with your favorite toppings.
Why You’ll Love This Recipe
- Quick & Easy: Only takes a few minutes to prep and you probably already have the ingredients on hand.
- Make Ahead Friendly: Prepare the potatoes ahead of time and then bake when you’re ready. The perfect side for a party or potato bar.
- Versatile: The toppings are endless- chili, broccoli and cheese, or keep it simple with bacon and a ranch drizzle.
The Secret to Steakhouse Baked Potatoes
The difference between an ordinary baked potato and a steakhouse-style baked potato comes down to three things:
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- Choosing the right potatoes.
- Using oil and plenty of salt.
- Baking them uncovered so the skins become crispy.
Skipping the foil is one of the easiest ways to improve both the texture and flavor of baked potatoes.
Steakhouse-Style Baked Potato Video Tutorial
Recipe Notes
Growing up on a farm in Idaho, I was surrounded by potato fields, so it’s safe to say I know a thing or two about great potatoes. I spent my childhood helping in the garden, cooking from scratch, and learning that simple ingredients often make the very best meals.
Even now, after all these years, a perfectly baked potato still feels like the ultimate comfort food. I love potatoes!
The Best Potatoes to Use
Russet potatoes are the best choice because their high starch content creates the soft, fluffy texture everyone loves. Their thick skin also crisps beautifully in the oven.
When shopping for potatoes, look for potatoes that:
- Feel firm and heavy.
- Have smooth skin.
- Are similar in size so they cook evenly
- Have few blemishes or bruises.
Ingredients You’ll Need
- Russet Potatoes
- Avocoado Oil
- Sea Salt
How to Make Steakhouse Baked Potatoes
- Step 1: Prep the potatoes. Wash and dry the potatoes thoroughly. Use a fork to poke several holes into each potato so steam can escape during baking.
- Step 2: Season the potatoes. Coat each potato with oil, then sprinkle generously with coarse salt.
- Step 3: Bake. Bake at 400 degrees F for 50 to 60 minutes, or until the potatoes are fork tender.
- Step 4: Fluff and Serve. Slice each potato open and use a fork to fluff the center. Add butter, sour cream, cheese, bacon, chives, or your favorite toppings.
Favorite Baked Potato Toppings
Baked potato bars are a hit for parties or large gatherings. Here are some ideas other than the traditional toppings:
- Chili
- Taco meat and toppings
- Homemade Bacon Bits with some Homemade Ranch Dressing, cheese, and green onions
- Butter, sour cream, shredded cheddar, bacon bits.
- Easy Guac, Fresh Salsa, and sour cream.
- Sausage Gravy
Tips for the Best Baked Potatoes
- Dry the potatoes completely before adding oil.
- Use coarse sea salt or kosher salt for the best texture.
- Avoid wrapping the potatoes in aluminum foil.
- Bake potatoes of similar sizes together.
- Open the potatoes immediately after baking so excess steam can escape.
What to Serve with Steakhouse Baked Potatoes
- Seared Steak
- Pot Roast
- BBQ Chicken
- Monterey Chicken (This is my family’s faaaavorite)
- California Chicken (another favorite)
- Classic Meatloaf
- Grilled Veggies
- Caesar Salad
Frequently Asked Questions
Potatoes will become fork tender after being baked for about an hour. A fork should slide easily into the center of the potato. The internal temperature should be around 210 degrees F.
Foil traps moisture and creates steam, which softens the skin instead of making it crisp.
Yes, You need to poke your potato several times with a fork before baking so that the steam can escape while baking. If you don’t do this, your potato might explode in the oven. Just save yourself a lot of headaches and poke your potato with a fork a few times before baking.
Bake your potatoes in a preheated 425 degree oven for about 50 to 60 Minutes. The exact timing will depend on how larger potatoes. Potatoes are ready when they are fork tender or their internal temperature reaches 210º F. If the potato is firm, bake a little longer. A baked potato will be dry under the skin if it’s overcooked.
The internal temperature of a perfect baked potato will be 210º F
Yes. You can keep them warm in a slow cooker until you’re ready to serve them.
Yes, but the skins won’t become as crisp as they do in the oven.
Storing Instructions
- Before Baking-Keep your potatoes in a cool, dry and dark place if possible. This will keep your potatoes from “sprouting.”
- After Baking- You can make these potatoes ahead of time and then just keep them warm in a slow cooker until you’re ready to eat.
- If you’re making this for a huge crowd, you can always bake them in the oven, and then store them in a cooler until you’re ready to serve.
- Reheating-Reheat in the microwave, air fryer, or oven until warmed through.
How to make Steakhouse Style Baked Potato
Ingredients
- 4 large russet potatoes, washed
- 3 tablespoons avocado oil
- 4 teaspoons salt
Instructions
- Preheat oven to 400 degrees F.
- Using a fork, poke 6-10 holes, about a 1/2" deep, into each potato. Put the potatoes in a large ziplock bag with the avocado oil. Seal the bag and roll the potatoes around inside the bag until all the potatoes are covered in oil.
- Place potatoes onto a 9" by 13" baking dish or cookie sheet lined with aluminum foil or parchment paper. Sprinkle sea salt all over each potato, making sure to get the sides, too.
- Bake for 50-60 minutes, or until a fork inserted does not stick. Remove from the oven and slice open. Use a fork to lightly fluff the insides and serve with your favorite toppings. Enjoy!
Notes
Nutrition
Did you make this?
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More of the Best Potato Recipes
- Ranch Potatoes
- Gruyere Scalloped Potatoes
- Best Potato Recipes
- Twice Baked Potato
- Cheesy Hashbrowns
- Funeral Potatoes
- More Potato Recipes
I hope this recipe helps you create perfectly crispy, fluffy baked potatoes at home. If you give them a try, be sure to leave a rating and let me know your favorite toppings!
Categories:
Dairy-Free, Gluten-Free, Healthy, Nut-Free, Potatoes, Reader Favorites, Sides, St Patrick's Day, Vegan, Vegetarian, Videos,
With medium to very large potatoes the method is perfect with time being the only difference. Now, deciding what toppings to use is a source of deep conversation.
I like using Crisco shortening for this. You get a great skin that is good to eat and makes excellent potato skins for appetizers. Also try using baked potato nails instead of poking with a fork. They can shorten the baking time.
That is very interesting. Thank you for sharing that tip. This Idaho gal is looking forward to trying it. I have cut a cross in the top for a long time, I had no idea it was called the English jacket method.
Looks delicious! I will try this recipe soon!
These are PERFECT!!! I’ll never bake my potatoes any other way!
This is exactly how we make our fluffy (and crispy) baked potatoes, but I add a smashed garlic clove with the oil and rub the outside of the potatoes, then salt them. They smell sooo good while baking, and the garlic adds to the flavor of the skin (which we both eat). So simple but so good. Thanks for sharing!!!
Easy, tasty, makes me think of the ones my mom use to make
So glad you loved them too, Gina!
Best baked potatoes if you have time m, crockpot on low for 4:30. It works well for sweet potatoes
So happy to hear this! Thanks for the tips!
I love jacket potato so I am going to try this ure way as sounds absolutely delicious, I can’t wait to put favourite fillings on them, thank u for ure information about the potato
I hope you love them as much as we do. This method makes the best crispy skins!
This was so easy and delish! My new go to Bp receive. Thank you
I am going to try your recipe it sounds great. I really liked all the information you gave about the potato, very interesting. Thank you very much. The potato is my very favorite food.
My love for potatoes runs deep too!
I grew up in northern Idaho but we did plant potatoes for our own use. In the last few years I have been cooking them in the microwave but now that I am home all day, I’m anxious to try baking them. If you hadn’t mentioned it, I would have wrapped in foil like my Mom did. I enjoy your recipes. Diane
We made them like that for a while too but I’m really loving the crispy skins lately. I love loading them up with toppings and eating the skins. They’re so chewy and salty. YUM!
Best potatoes ever
Soaking potatoes in water for a couple of hours before baking makes them very very fluffy inside. I also use the English jacket potatoes method, I cut a cross into the top of the potatoes rather than poke holes, works great and perfect results every time.