This is a step-by-step guide on how to make the best Steakhouse Baked Potato. I’ll show you how to get that fluffy inside and the crispy, salty potato skin you love on the outside.
This baked potato recipe is the perfect side dish for any meal. Serve with main dishes like this BBQ Chicken, Honey Mustard Chicken, Classic Pot Roast, or this Pan Seared Steak.
The Best Steakhouse Baked Potato
If you’re looking for salty, crispy skin on your potatoes, you’ll get a perfect crispy steakhouse baked potato by cooking it in the oven. Here’s a little background on potatoes if you’re at all interested. If not, just scroll to the recipe card.
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Potatoes are the 4th largest food crop following rice, wheat, and corn. It’s believed that the Inca Indians in Peru were the first to cultivate potatoes around 8000 BC to 5000 BC.
Did you know there is even an Idaho Potato Council? Yes friends. In Idaho, potatoes are kind of a big deal. I look forward to sharing some of my family’s favorite potato recipes with you!
I grew up in Idaho on a farm and most years we had potatoes in our fields. Idaho Potatoes have been a staple in my diet my entire life. When I’m baking potatoes, I always like to throw in a few extra because there are oodles of potato recipes. Some of our favorites are Cheesy Potatoes, Scalloped Potatoes, and Oven Roasted Potatoes.
Steakhouse-Style Baked Potato Video Tutorial
The History of Potatoes In Idaho
Potatoes first came to Idaho by way of the Pioneers. The Pioneers migrated north from Utah and potatoes are one of the first crops planted.
Potatoes thrive particularly well in Eastern and Southern Idaho because of the Volcanic Ash Soil. Potatoes love to be well watered but planted in soil that drains really well. The soil in much of Idaho is ideal conditions for growing potatoes.
From this almost accidental beginning, Idaho farmers set out and on a path to dominate the Potato markets in the United States.
There are more than 200 potatoes sold in the United State. Russet Burbank Potatoes are the most popular. Steakhouse Baked potatoes are usually the Russett variety of potatoes and French fries are made out of Russett Potatoes too. They are the most inexpensive and widely used variety of potatoes.
I grew up raising potatoes, eating potatoes, and cooking potatoes. I guess you can say I love potatoes!
How to Make Steakhouse Baked Potatoes
- Prep the potatoes. Scrub well, then pat dry with a paper towel. Use a fork to poke 6-10 holes in each of your potatoes.
- Season. Drizzle a little cooking oil over the tops, then sprinkle with salt and pepper.
- Bake. Bake in a preheated oven, uncovered on a baking sheet, for about 50-60 minutes at 400 degrees. (45 minutes if your potatoes are smaller) You will know you have perfectly baked potatoes when you can stick a fork in the middle of the potato and there isn’t resistance when you pull it out.
- Serve. Take the potatoes out of the oven. Using a knife, slit them down the center and use a fork to make the insides light and fluffy. Enjoy your potato topped with butter, sour cream, cheese, and bacon bits. YUM!
Ideas for Toppings
Baked potato bars are a hit for parties or large gatherings. Here are some ideas other than the traditional toppings:
- Chili
- Nacho Cheese
- Sautéed Onion and peppers
- Taco meat and toppings
- Ranch Dressing with cheese and bacon bits
- Homemade Bacon Bits
- Easy Guac
- Fresh Salsa
- Popper Dip
- Spicy Chicken Dip
- Sausage Gravy
The Best Kind of Potatoes to Use
- Russet potatoes are the best potatoes for Baked Potatoes. They make those crispy skins and fluffy insides we all love. Russet Potatoes are known for their soft and fluffy insides (this is usually what french fries are made out of) and their thicker outer skin, perfect for getting those crispy skins.
- Russet potatoes come in a wide range of sizes. In the grocery store, if you see baker’s potatoes, you’re on the right track. There are also 5# bags of potatoes that will work great – they are just going to be smaller and probably closer to the serving size for kids.
- When you’re buying loose potatoes, look for ones with an even coloring of brown skin. You will also want to find potatoes that are similar in size so they will all cook evenly and be done at about the same time.
- Be sure your potatoes are firm. If there are soft spots on your potatoes or the skin is discolored, it could be bruised. You can’t really know unless you cut away the skin.
Tips for Making the Best Baked Potatoes
- If your potatoes are a little bruised, you can cut those spots away until you come to solid, white flesh. Just try and cook potatoes that are roughly the same size so they all finish cooking at the same time.
- Instead of rubbing oil on the outside of your baked potatoes, use bacon grease. It adds a ton of flavor and you’ll never make it any other way after you try this.
- Be sure to Salt your potato generously. Some of it falls off and you can always flake it off with your fingers a little bit if it’s too salty when you’re eating it. This really does make the best crispy skin potatoes.
- You can make these potatoes ahead of time and then just keep them warm in a slow cooker until you’re ready to eat.
- Use an oven mitt to hold the potato while checking to see if it’s done.
- Try using the similar size of potatoes. This will ensure hour potatoes get done at the same time.
- This is an awesome recipe for a huge crowd. It’s inexpensive and simple to make.
- If you’re making this for a really big crowd, you can always bake add them in the oven, and then store them in a cooler until you’re ready to serve
Frequently Asked Questions
Potatoes will become fork tender after being baked for about an hour. Smaller potatoes make take a little less time and larger potatoes may take a little more. Cook potatoes until they are fork tender or about 210º F
To get really crispy skins on the outside, do not wrap in foil. It works best to drizzle with oil and then sprinkled with salt and bake on a baking sheet to get really crispy skins.
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
Potatoes are not low in carbohydrates but they are in natural food. The skin is where most of the vitamins and minerals are. Be sure to consume the skin to maximize nutrition
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 add them in the oven, and then store them in a cooler until you’re ready to serve.
- Reheating-You can reheat a baked potato in the microwave. It works best to cut it into 1 ” chunks before heating it. Put the potato on a microwave-safe plate and heat on high for 1 min at a time. Heat in 30-60 second intervals until the desired temperature is reached.
Steakhouse Baked Potato Recipe
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!
Video
Notes
Nutrition
Did you make this?
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More of the Best Potato Recipes
- Ranch Potatoes
- Gruyere Scalloped Potatoes
- Red Mashed Potatoes
- Gruyere Mashed Potatoes
- Make Ahead Mashed Potatoes
- Best Potato Recipes
- More Potato Recipes
- Twice Baked Potato
- Cheesy Hashbrowns
- Funeral Potatoes
I hope you enjoyed this step by step guide on how to make a steakhouse-style baked potato in the oven. It is the best potato recipe – fluffy on the inside with crispy, salty, potato skins that you love on the outside. It’s the perfect baked potato recipe you family will be asking for again and again.
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.