This Steakhouse Baked Potato recipe delivers everything you love about restaurant-style baked potatoes right at home. Crispy, salty potato skins surround a soft, fluffy interior that melts perfectly with butter and your favorite toppings. It's the ultimate simple side dish that pairs with almost any meal.
Recipe Essentials
- 🍽️ Course: Side Dish
- ⏱️ Cooking Time: 50-60 minutes
- 🍴 Servings: 4 baked potatoes
- 🧄 Flavor Profile: Savory, buttery, crispy skin with fluffy interior
- 🍚 Best Served With: Air fryer Round Steak, grilled chicken or pork chops
- 🧊 Make Ahead?: Yes, bake ahead and reheat before serving
Summarize and Save This Content On
A perfectly baked potato might seem simple, but when it's done steakhouse-style it becomes something special. The secret is baking at a high temperature so the skins turn crisp while the inside stays light and fluffy. Once you slice it open and add butter, the potato becomes the perfect base for all kinds of toppings.
This was inspired by my twice baked potato boats and cheesy scalloped potatoes on this site, and pairs well with this air fryer ribeye steak.
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Why You Will Love This Recipe
- Restaurant quality at home: This method creates the same crispy skin and fluffy interior served at steakhouses.
- Pairs with many meals: This budget-friendly side dish works with steak, chicken, seafood, or bourbon burgers.
- Comfort food classic: A warm baked potato is totally customizable and always satisfying.
Ingredients
This recipe uses just a few simple ingredients you probably already have in your kitchen.
- Large russet potatoes: These potatoes create the fluffiest flesh and crispest skin when baked.
- Olive oil: Helps the potato skins crisp while baking.
- Coarse kosher salt: Creates the classic salty steakhouse potato crust. Sea salt works well too.
- Butter: Salted, unsalted or our bacon butter melts beautifully into the potato.
- Sour cream, Cheddar cheese and Bacon: Turns a potato into a loaded version.
- Chives or green onions: Provide fresh onion flavor and color.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Loaded steakhouse potato: Add cheddar cheese, bacon, sour cream, and chives.
- Herb butter potato: Mix butter with parsley and garlic or make our herb butter for fresh flavor.
- Chili baked potato: Spoon hot chili (canned or homemade) into the potato and top with cheese.
- Broccoli cheese potato: Add steamed broccoli and melted cheddar.
- Ranch bacon potato: Add ranch dressing, cheese and crispy bacon bits.
- Mexican style potato: Top with taco meat, salsa, and shredded cheese.
Instructions
This recipe is incredibly easy and requires only a few simple steps. Preheat oven to 425°F. Line a baking sheet with foil or parchment paper.
Place potatoes on the prepared baking sheet. Pat potatoes completely dry.
Rub each potato evenly with olive oil, coating all sides.
Sprinkle generously with coarse kosher salt, pressing gently so it adheres to the skin.
Bake for 50-60 minutes, or until the skin is crisp and the interior is soft when pricked with a fork.
Remove from oven. Immediately slice open lengthwise and gently press the ends inward to fluff the interior.
Add butter first so it melts into the hot potato. Top with sour cream, chives, and freshly cracked black pepper if desired. Serve immediately.
For a Loaded Steakhouse Potato add cheddar cheese and bacon after the butter, and top with chives or fresh chopped parsley.
Recipe Tips
- Choose large russet potatoes: Their starch content creates fluffy interiors and allows more toppings.
- Dry potatoes well before oiling: Moisture prevents crispy skins.
- Bake at high heat: High temperature creates the steakhouse crisp skin.
- Oil the skins evenly: Oil helps create golden crispy skins.
- Fluff with a fork: This makes the interior light and airy.
- Add butter first: It melts perfectly into the hot potato.
- Do not wrap in foil: Foil traps steam and prevents crispy skins.
- Serve immediately: Baked potatoes taste best while hot.
If you love recipes like this, you may also enjoy our cheesy bacon potato bites or cheesy potato casserole.
Storage Directions
Refrigerator: Store baked potatoes in an airtight container for up to 4 days.
Reheat: Reheat in a 350°F oven for 15-20 minutes or microwave until hot.
Make Ahead: Bake the potatoes earlier in the day and reheat before serving.
Serving Suggestions
- Serve alongside pork chops or roasted chicken
- Enjoy with beef ribs or pork ribs
- Pair with grilled salmon or lemon garlic shrimp
- Serve with burgers, steak or meatloaf
Recipe FAQs
Oil helps the skin crisp during baking.
It should be soft when pierced with a fork.
Yes, but the skins will not be crispy.
Russet potatoes work best because they become fluffy inside.
More Potato Recipes
Do you like potato? Here some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Steakhouse Baked Potato
Ingredients
- 4 large russet potatoes scrubbed clean
- 2 tablespoons olive oil
- 1½ tablespoons coarse kosher salt
For Serving
- Butter
- Sour cream
- Fresh chopped chives or green onions
- Freshly cracked black pepper
- Cheddar Cheese
- Bacon
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil or parchment paper.
- Place potatoes on the prepared baking sheet. Pat potatoes completely dry.
- Rub each potato evenly with olive oil, coating all sides.
- Sprinkle generously with coarse kosher salt, pressing gently so it adheres to the skin.
- Bake for 50-60 minutes, or until the skin is crisp and the interior is soft when pricked with a fork.
- Remove from oven. Immediately slice open lengthwise and gently press the ends inward to fluff the interior.
- Add butter first so it melts into the hot potato. Top with sour cream, chives, and freshly cracked black pepper if desired. Serve immediately.
- *For a "Loaded Steakhouse Potato": add cheddar cheese and bacon after the butter, and top with chives or fresh chopped parsley.
Notes
- Choose large russet potatoes: Their starch content creates fluffy interiors and allows more toppings.
- Dry potatoes well before oiling: Moisture prevents crispy skins.
- Bake at high heat: High temperature creates the steakhouse crisp skin.
- Oil the skins evenly: Oil helps create golden crispy skins.
- Fluff with a fork: This makes the interior light and airy.
- Add butter first: It melts perfectly into the hot potato.
- Do not wrap in foil: Foil traps steam and prevents crispy skins.
- Serve immediately: Baked potatoes taste best while hot.
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