Outback Steakhouse Baked Potato

Have you ever wondered why the Outback Steakhouse Baked Potato tastes so good? What do they do differently from you and me? The potatoes have a magnificent salt crisp crust with a moist, tender inside. You can make a baked potato just like they do. It takes just an extra step or two to make your everyday baked potato taste like it came from a steakhouse.

homemade copycat outback steakhouse baked potato with salt crust

Perhaps you have seen this classic baked potato in the steakhouse for years and you may have wondered for a long time how to prepare this famous side dish. It is very easy to do.

I really recommend using a russet potato. They bake up very well and are ideal for a baked potato. Your cooking time may vary. If you have an extra large potato you will need to be prepared that it will cook for a little longer.

This recipe works best when using potatoes that are 5 ounces, for a 5-ounce potato you will need to cook it for 50 minutes. If your potato is larger, you will need to cook it longer.

Potato Buying tips

I have two major tips when it comes to buying potatoes:

Do not buy potatoes with a green tint. Potatoes with a green tint are old, and they are past their prime.

Also, cut the sprouts off your potatoes before cooking them. The sprouts are not tasty, and they are said to be poisonous.

You should pick potatoes that are even in size, and those have that consistent brown skin.

Love Outback? Make more Copycat Outback Steakhouse Recipes

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Be sure to check out more of the best side dish recipes and copycat restaurant food.

outback steakhouse baked potato with salt crust

Outback Steakhouse Baked Potato

Recreate that special baked potato from the Outback Steakhouse at home. 
4.8 from 5 votes
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Course: Side Dish
Cuisine: American
Keyword: Baked Potato with Crispy Skin, Outback Steakhouse Baked Potato, Outback Steakhouse Recipes
Servings: 4
Calories: 248kcal


  • 4 russet potatoes (about 1/2 pound each)
  • 1/2 cup vegetable oil
  • 1 to 2 tablespoons kosher salt


  • Preheat the oven to 350 degrees F. Wash and dry the potatoes and do not poke each potato once or twice with a fork. Again, do not poke any holes in the potato. Potatoes only explode when they are over cooked. Pour the vegetable oil into a small dish and dip a paper towel into the oil. Rub the oil all over each potato. Place the potatoes on a baking sheet. Sprinkle salt over the potatoes. Bake about 1 hour. Check the potatoes for doneness by inserting a fork into one. If it presses through easily, the potato has completed cooking.



Calories: 248kcal | Carbohydrates: 28g | Protein: 5g | Fat: 13g | Saturated Fat: 11g | Cholesterol: 0mg | Sodium: 119mg | Potassium: 936mg | Fiber: 5g | Sugar: 0g | Vitamin C: 25.8mg | Calcium: 68mg | Iron: 7.3mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Amanda

    When I worked at Outback, they rolled the potatoes in butter and coarse salt. Then each potato was wrapped in a sheet of foil. This recipe sounds pretty close.

  2. Karen Daniels

    5 stars
    Just tried your recipe and it was spot on!!! My husband and I have tried to recreate the Outback Baked Potato numerous times via recipes and have always been disappointed!

    Thanks for sharing your expertise!

  3. Shelly

    I worked at Outback for almost 9 years. Here is how we do it:

    We would cover the potato with margarine (yes, margarine ) and then sprinkle with rock salt. They would then put them on a tray to “age” for 1 1/2 to 2 days. Just in the open, not covered, After a couple days they are then wrapped in aluminum foil and baked until done.

    I would bring some extra ones home, leave them in the fridge for 4-7 days (still wrapped in the foil) and then use them for hash browns, grating the whole potato. Aging in the fridge is important, it dries the potato to perfection. 🙂

      • Ann Scholl

        Try reading what Shelly wrote again. I bet you’ll find the answer to your question right away. (shaking my head).

      • SR

        She didn’t say what “out in the open” meant in the first part. It just says not covered. It could mean out in the open inside the fridge but not covered. And she only spoke of aging in the fridge in terms of hashbrowns. It is a valid question Yana asked. Although unclear as to if she herself is talking about baked or hashed, certainly not cause for which being condescended to is warranted.

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