Steakhouse Baked Potato
Imagine biting into a steakhouse baked potato so indulgently crisp on the outside that the skin crackles under your fork—yet so decadently soft and pillowy within, it practically melts in your mouth. This is what they serve in upscale steakhouses, and now you can make it at home with minimal fuss and maximum reward.
Why This Steakhouse Baked Potato Works
This recipe hinges on two simple secrets:
- A generous coating of oil and salt on the potato exterior forms the ultimate crunchy “jacket.”
- High‑heat roasting, unwrapped, traps steam to build a tender, fluffy interior.
The result? Two distinct textures in one perfect steakhouse baked potato.
Ingredients (per potato or scale to taste)
- 1 large Russet potato (aka Idaho baking potato)—dry and starchy for that ideal crumb structure
- 1–2 tbsp olive oil (or ghee or vegetable oil)
- 1–2 tbsp coarse kosher salt—enough to see visible coating of the skin
- Freshly ground black pepper (optional)
- Toppings: softened butter, sour cream, chopped chives, bacon bits, shredded cheddar, garlic‑cheese butter, etc.
How to Make a Steakhouse Baked Potato
1. Prep & Preheat
- Heat your oven to 425 °F (220 °C) with the rack near the center.
- Clean each potato by scrubbing thoroughly under running water, then dry completely. Moisture prevents crisping and dilutes seasoning.
2. Oil & Salt the Skin
- Rub olive oil over the whole potato until it glistens.
- Place it on a lined baking sheet and generously salt the skin using coarse kosher salt. Add pepper if you like.
3. Bake—Unwrapped
- Arrange the potatoes with space in between and bake for 45–60 minutes.
- An authentic steakhouse baked potato should pierce easily with a fork and feel soft inside when gently squeezed.
- Do not wrap in foil—foil traps moisture and ruins the crisp skin.
4. Fluff It Right
- Once out of the oven, carefully drop the potato onto a cutting board to loosen the insides.
- Cut lengthwise, squeeze gently, and fluff the inside with a fork.
5. Load It Up
- Top your steakhouse baked potato with butter, sour cream, cheese, chives, bacon, or any favorite toppings.
Tips, Tricks & Variations
- Use Russet potatoes for their fluffy, starchy interior—the true base for a steakhouse baked potato.
- Coarse kosher salt creates that signature crispy, flavorful skin.
- Skip piercing the skin for better steam retention and a fluffier result.
- Don’t crowd the pan. Airflow is key to creating an evenly crisped baked potato skin at a steakhouse.
- For an ultra-crisp shell, flip the potato halfway through baking.
What to Serve with a Steakhouse Baked Potato
A classic steakhouse baked potato deserves a hearty main dish. Serve alongside:
- Grilled steak or roasted chicken
- Creamed spinach or roasted veggies
- A crisp green salad with homemade ranch
- Garlic butter shrimp or pan-seared salmon
Want a whole meal deal? Make it a DIY potato bar with assorted toppings—perfect for a family dinner or gathering.
Leftovers & Reheating
Store any leftover steakhouse baked potato in an airtight container for up to 3 days. Reheat in the oven at 375°F to help restore the crispy skin, or microwave for convenience (know the skin won’t be as crisp).
Final Takeaway
A well-made steakhouse baked potato transforms a simple side dish into a scene-stealer. With its salty, crispy jacket and cloud-like interior, it’s the kind of thing that makes even weeknight dinners feel fancy.
Whether you’re serving it alongside a perfectly seared steak or loading it with all the fixings for a meatless meal, this recipe is a keeper you’ll reach for again and again.