Outback Steakhouse Baked Potatoes
These Outback Steakhouse Baked Potatoes are a delicious copycat recipe. This fool proof recipe will come out perfect every time!
THE ULTIMATE BAKED POTATO RECIPE
With only three ingredients, you absolutely cannot go wrong with these Outback Steakhouse Baked Potatoes! All you need is this simple cooking technique to get them to turn out right every single time. These are some of my favorite potatoes ever. They are crispy on the outside and fluffy on the inside. The salty coating does wonders for baked potatoes. You can top these potatoes with any of your favorite toppings and this will be the best side dish to any meal! If you are looking for that perfect baked potato, then you have to make my Outback Steakhouse Baked Potato recipe.
FREQUENTLY ASKED QUESTIONS:
Russet potatoes are the only potatoes that I use for this recipe. They are the normal baking potato and I highly recommend using these.
This helps steam escape from inside the potato which will prevent the potato from exploding.
Not if you want a crispy potato skin. If you wrap them in foil you are essentially steaming the potatoes. We do not want to steam them. Not wrapping them will ensure that super crispy potato skin like you get at the steakhouse.
Nope! I had to consult my friends over at Idaho Potato to get confirmation on this. They are the potato experts. They say that since the foil itself has to be heated before the potato begins to bake, cooking times actually increase slightly.
Besides not wrapping the potatoes in foil, the key to a crispy crust is removing as much moisture from the skins as possible, either by patting them dry or letting them air dry after scrubbing.
Olive oil is my personal preference in brushing these potatoes but you can use other oils such as canola or vegetable oil. Shortening can even be used. Do not use melted butter. The milk solids in the butter will burn during baking.
Cooking baked potatoes at 400F degrees produces the best result. I’ve tested a lot of recipes and that temperature seems to be the perfect temperature.
If you get it fully loaded at the steakhouse, it will be filled with butter, sour cream, shredded cheddar cheese, cooked and crumbled bacon and sliced green onions!
These can be stored in an airtight container or ziptop bag in the refrigerator where they should keep for up to 3 days. To reheat, place the potato on a microwave safe plate and microwave in 30 second intervals until heated through.
INGREDIENTS NEEDED FOR OVEN BAKED POTATO: (FULL RECIPE AT THE BOTTOM OF THE POST)
- russet potato
- olive oil
- kosher salt
- your favorite toppings (bacon, green onion, sour cream, butter, cheese)
HOW TO MAKE OUTBACK STEAKHOUSE BAKED POTATOES:
Preheat the oven to 400°F. Scrub the potato very well under cold water. Pat the potato dry with a paper towel as best you can. The drier the better.
Prick the potato all over with a fork, just piercing the skin.
Place the potato on a baking sheet. Brush all over with olive oil.
Sprinkle all over with the salt.
Bake for 1 hour or until a toothpick or knife slides in easily with no resistance. If it is not done in an hour, I start checking every 10 minutes. Timing depends on how big the potato is, if it is on the smaller side, start checking at 45 minutes.
Slice the top open, pinch the sides and press down and in to open the potato.
Fluff the potato insides with a fork, add your favorite toppings and serve immediately.
WANT MORE DELICIOUS RECIPES?
Outback Steakhouse Baked Potatoes
Ingredients
- 1 russet potato
- ½ Tablespoon olive oil
- 1 ½ teaspoons kosher salt
- your favorite toppings (bacon, green onion, sour cream, butter, cheese)
Instructions
- Preheat the oven to 400°F. Scrub the potato very well under cold water. Pat the potato dry with a paper towel as best you can.
- Prick the potato all over with a fork, just piercing the skin.
- Place the potato on a baking sheet. Brush all over with olive oil.
- Sprinkle all over with the salt.
- Bake for 1 hour or until a toothpick or knife slides in easily with no resistance. If it is not done in an hour I start checking every 10 minutes. Timing depends on how big the potato is, if it is on the smaller side, start checking at 45 minutes.
- Slice the top open, pinch the sides and press down and in to open the potato.
- Fluff the potato insides with a fork, add your favorite toppings such as salt and pepper, butter, sour cream, scallions, cheese, bacon crumbles, etc. Serve immediately.
Notes
- Nutritional value does not include toppings.
- You can obviously make more of these at once.
- Do not wrap these in foil, this will not crisp up the skin.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
what is the white cheese that comes with it? please