I am a potato-aholic.
But I come by it honestly, considering I am from Idaho…
(You do know that Idaho potatoes are the best in the nation, right?)
I love potatoes in any form: homemade hash browns, baked, boiled, fried, mashed, roasted, french fries, scalloped, you name it!
On the rare occasions we do eat out, one of my favorite steakhouses serves the most incredible baked potatoes.
The skins are crispy and covered in delicious coarse salt. The butter and sour cream literally ooze out the sides. I think I may actually look forward to the potatoes more than the steak.
And I finally figured out how to recreate these crispy beauties at home.
Ok, ok, I know that some of you already know this trick, but for some reason it took me a while to figure it out.
Ditch the foil.
Here’s how I do it—->
Steakhouse Baked Potato Recipe
- Large baking potatoes- washed and scrubbed
- Olive oil or melted butter
- Sea Salt (where to buy sea salt)
- Freshly ground black pepper
Prick your potatoes with a knife or fork (this is so they won’t explode. It’s kinda important.)
Brush them with a thin coating of olive oil or melted butter, then generously sprinkle with sea salt and freshly ground black pepper.
Place them directly on to your oven rack. (You may want to place a tray underneath to catch any drips. Or not. Is it any wonder my oven is such a mess?)
I usually bake mine at 350 degrees for around an hour, but the cooking temperature/time is very flexible. I like to throw these in the oven when I’m cooking something else, like my Cheesy Meatloaf.
You’ll know that they are done when the skins become crispy and start to pull away from the flesh of the potato. Ooh boy.
Pull them out and drown them in butter, sour cream, bacon bits, chives, cheese, onions…… oh my. I’m tempted to go bake one right now. And it’s 9:30 p.m.
This method saves foil and the time it takes you to wrap up the potatoes.
Try pairing this steakhouse baked potato recipe with:
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