Steakhouse Style Baked Potato
The very best steakhouse style baked potato you will ever have! The skin of the baked potatoes are coated with olive oil and salt for a crispy and flavorful skin and baked in the oven until it is creamy and fluffy.
When I was 20 years old, I worked at the nicest steakhouse in town as a hostess. I would get dressed up in slacks and fancy Forever21 tops, and spend my days answering phones, taking reservations, mapping out the seating plan for the reservations that night, and hearing all the latest gossip from the waiters and cooks.
The best part? Shawn worked there too. As a food runner. Whenever he would drop off food at a table, he would purposefully take the long way back to the kitchen and walk past the hostess station and give me a wink.
To pass the time I would write down riddles on a scrap of paper and hand them to him when he would walk by. I would stealthily slip it to him during a handshake. Trying to keep our little game secret made it even more fun.
“What has an eye but cannot see?”
As he walked by the hostess station throughout the night he would quickly lean over and whisper his guess.
“Is it a certain type of deep ocean fish?”
No. But keep guessing.
“Is it a word that only has the letter i in it once?”
Nope. You’re stumped aren’t you?
“No! Don’t tell me. I’m going to guess it.”
Always so determined to solve it himself. This was before iPhones, so I knew he couldn’t cheat and Google the answer.
Yes! You got it!
“Write me another riddle Nat. I like this game.”
When he would take the trash out he would leave a nice note for me to find on my windshield when I would leave at the end of the night. He would ask me if I wanted a refill on my water, he’s heading to the back anyway. He’d bring it back with a fresh lemon slice each time.
I would peek over the tall hostess station every now and then to see where he was, usually to find him carrying plates of delicious food. Whenever I would look at him, I swear he could feel my eyes on him and he would look my way within seconds and give me a wink.
It was flirting at its very best.
All of the food we served there was delicious. The restaurant didn’t give it’s employees free meals, and if we ordered food we only got a 15% discount. 1 meal would have cost more than I made that whole day working! But we did get free bread rolls. Many nights my dinner was just 3 rolls of bread with whipped butter and an iced tea.
On verrrry lucky nights, if I was one of the last employees there, and the mean manager had already gone home, and there were baked potatoes left over that hadn’t been served to customers, the chef would give me one. Nothing tasted better than that free, leftover, end of the night steakhouse baked potato. I would sit in the corner of the almost empty restaurant, resting my weary feet that I had been standing on for the past 6 hours straight, eating my baked potato and feeling like the luckiest girl in the world.
I was convinced this steakhouse style baked potato perfection could only be achieved at a steakhouse. One day I got brave and asked one of the chefs what the secret to it is. He shared the secret with me, and now I’m going to share the secret with you.
You coat the outside of the baked potato with olive oil and a very generous amount of salt. This gets the skin crispy and flavorful. When you roast it, roast it whole, don’t poke any holes in it. You want to trap the steam so it gets the inside of the potato nice and tender. Roast it at 425 degrees until it is soft when you squeeze it with your hand. And last, when you take it out of the oven, drop it onto a plate or cutting board from about 10″ up. When it drops, it will jostle the inside of the potato and break it up so it is very light and fluffy inside when you cut into it.
At the steakhouse they served the baked potato with just butter, sour cream and green onions. Simple and perfect. And now, that is exactly how I like it. And every time I eat it, I flash back to our young love that year we both worked at the steakhouse.
Steakhouse Style Baked Potato
- 2 russet potatoes, skin scrubbed clean under water and patted completely dry
- 2 tablespoons olive oil
- 2 tablespoons salt
- Sour Cream
- green onions, chopped (or chives)
- Salt and pepper
- Preheat your oven to 425 degrees with the oven rack in the middle. Line a baking sheet with parchment paper.
- Rub the potato with olive oil until it is well coated and sprinkle with salt and transfer to the parchment lined baking sheet. Roast the potato whole (don't poke any holes in it) until it is soft when you squeeze it with your hand. The baking time will depend on the size of your potato, but usually 45 minutes - 1 hour.
- When you take the baked potato out of the oven, drop it onto a plate or cutting board from 10" up. By dropping it, you loosen the inside of the potato so it is light and fluffy inside when you cut into it.
- Cut a slit down the length of the baked potato, pinch the edges together to make the opening bigger, and fill the baked potato with desired amount of the fillings.
69 Comments on “Steakhouse Style Baked Potato”
The best! Simple little trick and makes ALL the difference.
Yes! Thank you, Karen! I totally agree!
Table salt or sea salt?
Measurement of 2? Teaspoons?!?
I love using kosher salt. It’s 2 tablespoons!
A++ Perfect everytime!
Thank you, Cathy!!
Thank you! Trying this tonight – I’ve tried olive oil and salt on the outside but never NOT pricking! I’m excited to have baked potatoes that taste like restaurant ones.
Hi Kim! Can’t wait to hear what you think! How’d they turn out?
OH MY GOODNESS, NATALIE!!! My husband and I were absolutely blown away by how simple this was, and how we had fluffy, “restaurant” baked potatoes at home for the first time ever. I only wish I had found your recipe years ago! I was taught to always prick the potatoes for the oven… never knowing that was keeping me from potato perfection. Thank you!
Aww this totally made my day, Kim!! I am so so so glad they turned out well! It’s crazy how something so simple as not pricking them can change the way they cook entirely! So happy to have you here!
Easy and delicious. Thanks for your suggestions to not poke the potatoes, place them on parchment paper, and drop them from 10″ above the plate/cutting board. We’ve tried other steakhouse potatoes recipes and this one is a keeper. Thanks for sharing.
This totally made my day! Thank you, Christine! I am so glad you loved this recipe!
Loved your story about working at the Steakhouse. Growing up, we didn’t have that much money, so I only remember eating a few times at “The Great Steakhouse” (as my Dad called it), which was Western Sizzlin. And, they did have good steaks and lot of great things. Also, I do know what you mean about how you weren’t paid enough to buy any of the meals, but that’s how Corporate America works — especially in the South (like Fort Worth, Texas) where I grew up. So, thanks for the story, and we will try this recipe.
But, let me ask. Do you wrap these in foil? Or, what is PRO / CON of using foil? I’m always used to going to fancy restaurants and seeing them wrapped in foil.
Thanks, and I am a new subber to your Blog.
I am so glad you enjoyed my steak house story David! When I was younger we too went to a steak house called the Sizzler! I do not wrap the potatoes in foil and neither did the steakhouse I worked at. I have seen them served in different restaurants wrapped in foil. I think it is probably to help keep them warm. Thanks so much for subscribing to my blog!
You don’t “peak” at something. You “peek” at it. Like the recipe by the way.
Thanks so much for catching that! :) Glad you enjoyed the recipe!
I was so sucked into the story I almost forgot I was reading a recipe! You’re a good story teller :) Thanks for the delicious recipe. What ever happened to your crush?
I am so glad you enjoyed my story that went along with the bake potato recipe Stephanie! As for my crush, I married him! We now have 2 little boys and are as happy as can be!
Made baked potatoes for years and years and these are perfect!
So glad you like them!
thank you tasteslovely for giving me wonderful information
I am so happy you liked my secret to steakhouse bake potatoes Rohit! Aren’t they amazing? Who would have thought there was a secret to a baked potato? I am so happy to share this!
Thank you for this recipe and for stating-NOT to poke holes into the potatoes prior to baking! This is the Perfect way to make baked potatoes. They are delicious. Your reminiscent story was the best! It brought back wonderful memories of my hubby and I meeting (25yrs ago) while working in the restaurant business. Good times!
Isn’t it amazing Chacha? Who would have thought NOT poking holes in the potato would result in such a creamy tender texture? I am so happy you liked this. So glad this brought back wonderful memories of you and your hubby. Memories are simply the best!
We made these a couple years ago and they’re still memorable (as well as your story!) I always look for your recipe when I want to make baked potatoes. Thank you!
Aw! I’m so happy to hear that! Thank you leah!
Okay, how do you squeeze the potato without burning yourself?
I use an oven mitt!
Who cuts potatoes. How barbaric. Use a fork and pinch the corners
Forks work too!
Wonderful! Best recipe for Baked potato ever!! Thank you for sharing :)
I’m so glad you liked it Liz! Thanks for letting me know, you made my day!
I made these and they turned out terrific!
Hurray! So glad you liked them Michelle!
The same salt trick works with chicken/duck skin too!
The idea is to dry the skin out as much as possible.
For that you can blanch it in boiling water for 30 seconds and then cool it in ice water, and re-do that 2–3 times. Then let it dry out as much as you can by putting it in the fridge over night without covering the skin.
Now finally, salt it like that, and maybe put some butter under the skin too.
It will come out crispy as a dream.
(Yes, my dreams are crispy! :D)
I have got to try this! I love super crispy chicken skin too. Thanks for sharing!
Really happy to have found this recipe. It’s great. Thanks for sharing. Simon
Thanks for sharing the recipe. One thing that I’ve wondered about is how the steakhouse would keep the potatoes warm or reheat them quickly when the customer orders one? It seems unlikely that they cook them when the customer orders, or the customer would have to wait about an hour for their food. Thanks for any insight you have.
You know, that’s actually a really good question! I’m not sure how they kept them warm. Forgot to ask that one. I’ll have to find out and let you know!
Ahhhhh! I’ve made these twice since coming across them last week and they are seriously the BEST oven baked potato recipe ever. Thank you!!
I’m so happy you liked them Meaghan! They are so dang tasty. Now you have me craving them. I’m going to have to add them to the menu this week! Thank you for taking the time to let me know you liked my recipe. Means the world : )
I’ve always been taught that if you don’t poke at least one hole in the potatoes, there is a good chance it will burst all over your oven. Ever have that happen ?
I’ve never had it happen! And the steakhouse restaurant I worked at never poked holes and never had issue. They said it’s actually GOOD to catch the steam, so the inside potatoes get nice and cooked and fluffy. Maybe it’s an issue in the microwave though?
Poking holes is only if they are done in the microwave. I’ve done this recipe often and they are always awesome!
That makes so much sense! Thanks for sharing!