I am a potato-aholic.
There—I said it. Carbs disguised as jackets of crispy skin? Count me in. Give me a baked potato that comes out of the oven with crackling skin and a fluffy interior that yields like clouds—drowned in butter, kissed with salt and pepper—and I’m in heaven. This recipe? It’s the dirty secret behind restaurant-level potatoes: crisp skin, pillowy centers, and that mouthfeel you dream about.
These aren’t just side dishes—they’re full events, each bite a contrast of textures, a nod to every steakhouse you ever loved. Let’s get digging.
Steakhouse Baked Potato Recipe
Recipe Card
| Recipe Name | Steakhouse Baked Potato |
|---|---|
| Summary | Perfectly crisp-skinned, fluffy-centered baked potatoes—restaurant-style spuds topped however you like, from classic butter and sour cream to loaded bar gains. |
| Servings | 4 |
| Prep Time | 5 min |
| Cook Time | 1 hr 15 min |
| Additional Time | 5 min resting |
| Total Time | ~1 hr 25 min |
| Course | Side |
| Cuisine | American / Steakhouse |
| Method | Oven Baking |
| Diet | Vegetarian (Vegan-friendly without dairy toppings) |
| Keywords | baked potato, crispy skin, steakhouse, side dish |
| Equipment | Baking sheet, fork, brush, aluminum foil (optional) |
Ingredients
- 4 large russet potatoes (about 10–12 oz each)
- 2 tbsp olive oil or melted butter
- 1–2 tsp coarse kosher salt
- Optional toppings: butter, sour cream, shredded cheese, chopped chives, bacon bits, salt & pepper
Instructions
- Preheat & prep spuds: Preheat your oven to 425°F (220°C). Wash potatoes thoroughly, scrub, and pat dry. Poking them with a fork (4–6 times) gives steam escape—and prevents potato bomb situations.
- Oil and salt lov: Rub each potato with oil or melted butter. Sprinkle generously with coarse kosher salt—this is the secret to that steakhouse-worthy crust.
- Bake uncovered: Place potatoes directly on the oven rack or on a baking sheet. Bake 60–75 minutes, until skins are crisp and potatoes yield to gentle squeeze.
- Rest before serving: Remove from oven and let rest 5 minutes. This helps the interior finish steaming and keeps that skin crisp, not soggy.
- Load ‘em up: Slice open the top, poke and fluff the interior with a fork. Heap on butter, sour cream, cheese, chives, bacon—whatever you like. Serve hot and watch the melty goodness unfold.
Kitchen Notes
- Potato type matters
Russets are your BFF. High-starch, low-moisture—they flake into fluffy perfection. Other types go gummy or dense. - Oil vs butter finish
Butter gives flavor, oil gives smoke-point for crisp skin. Use both if you want flavor and crackle. - Salt levels
Coarse salt acts like seasoning bristles. If it feels aggressive, tone it back—but don’t skip it. - Crisp skin secrets
No foil—foil steams them and ruins texture. Bake directly and let the dry heat do its thing. - Oven placement
Middle rack is ideal for even heat. If you’re short on space, rotate potatoes halfway through baking. - Testing doneness
You want a slight give when squeezed. No give = underdone. Too mushy = overcooked interior. Aim for the sweet spot. - Make ahead trick
Bake potatoes ahead, slice open, and reheat later in a 375°F oven for 10 minutes to crisp skin again before serving. - Topping time
Serve immediately after loading while heat and steam meld with toppings. Delaying means lukewarm fillings and limp garnishes. - Dietary adjustments
Vegan? Skip the dairy and load up with vegan sour cream, nutritional yeast, or guac. Balanced, creamy, and plant-based.
Final Spud Thoughts
This is not just a baked potato. This is the potato you pull out when you want texture that matters, presentation that says “I know what I’m doing,” and flavors that stand on their own—no steak required (but absolutely deserve one). Crisp skin, fluffy interior, it’s the kind of simple perfection diners & chefs obsess over.
So oil ’em up, salt ’em well, bake them right—and call yourself a potato-aholic, proudly.
Want more rustic, foolproof recipes like this one? I’d love to send a few your way. Just shoot me a message at [email protected].
