Steakhouse Baked Potato

Make the best restaurant-style Steakhouse Baked Potato with crispy salted skin, a fluffy, buttery center and toppings like butter, sour cream, cheese, and bacon. This classic comfort food side is perfect for steak dinners and is an easy side dish for any meal.

Prep Time5

Cook Time1

Total Time1 5

Servings:

Calories: 353kcal

Author: Karin and Ken

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.

Nutrition