Outback Steakhouse Baked Potato with Crispy Salt-Crusted Skin

You order a steak at Outback Steakhouse, and the potato that lands beside it has a crackling, salted skin that quietly outclasses the one you make at home. This copycat Outback Steakhouse baked potato coats russet potatoes in oil and coarse kosher salt so the skin crisps and seasons while the inside steams into something light and fluffy. The real trick is what you leave off: no foil, no fork holes, and no shortcuts on drying the skin. Three ingredients and an hour of hands-off oven time give you a steakhouse side.

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A steakhouse baked potato is not a different potato; it is a different method. Restaurants bake russets naked on a rack, rubbed with oil and coated in coarse salt, so the skin dries out and browns while the starchy interior turns to steam.

Home cooks usually do two things that guarantee a soft, pale skin: wrapping the potato in foil and stabbing it all over with a fork. Foil traps steam against the skin and effectively boils it, while a row of punctures lets the interior moisture escape into the skin rather than stay put.

This version fixes both. You get skin you actually want to eat, seasoned all the way around, and an interior fluffy enough to fork apart without mashing.

Why this recipe works

Russets carry more starch and less water than waxy varieties. As they bake, those starch granules absorb the potato’s own moisture and swell, producing the dry, fluffy texture that holds butter rather than turning gummy.

The oil coating does two jobs. It conducts heat directly into the skin so it browns rather than steams, and it gives the coarse salt something to hold on to.

Kosher salt is the finishing piece. Its large crystals sit on the surface rather than dissolving into the skin, drawing surface moisture outward as the potato bakes and leaving behind a seasoned, gritty crust that shatters slightly when you split it open.

Baking at a moderate 350°F rather than a high roast temperature matters too. The potato needs enough time for the interior to reach the point where the starch fully sets, roughly 205°F to 210°F, and a lower oven gets it there before the skin overcooks.

Ingredients

Here’s a list of what you need:

• Russet potatoes – High starch and low moisture bake into the light, fluffy interior that waxy potatoes cannot produce.
• Vegetable oil – Coats the skin so it browns and crisps instead of steaming, and gives the salt something to cling to.
• Kosher salt – Forms the coarse, seasoned crust and draws surface moisture away from the skin as the potatoes bake.

For serving (optional):

• Butter – Melts into the hot, fluffy interior and carries the seasoning through the potato.
• Sour cream – Adds cool tang that balances the salty skin.
• Sharp cheddar cheese – Shredded and added while the potato is hot so it melts without broiling.
• Bacon – Cooked crisp and crumbled for smoky, salty crunch.
• Green onions – Sliced thin for fresh, sharp contrast against the butter and cheese.
• Black pepper – Finishes the potato and sharpens the other toppings.

Ingredient Notes

• Look for evenly sized potatoes with uniform brown skin so they finish baking at the same time. A tray of mixed sizes means some are done while others are still firm.
• Skip any potato with a green tint under the skin. Green means the potato has been exposed to light and turns bitter.
• Use kosher salt, not table salt. Table salt is fine enough to dissolve into the skin and will make the potato taste harshly salty rather than crusted.
• Neutral oil is the point here, so vegetable, canola, or light olive oil all work. Skip extra-virgin olive oil, which will scorch and taste bitter during a long bake.

How to Make Outback Baked Potatoes

1. Wash and dry the potatoes, and do not poke each potato once or twice with a fork.
2. Pour the vegetable oil into a small dish and dip a paper towel into the oil.
3. Rub the oil all over each potato.
4. Place the potatoes on a baking sheet.
5. Sprinkle salt over the potatoes.

6. Bake at 350°F for about 1 hour.

7. Check the potatoes for doneness by inserting a fork into one. If it presses through easily, the potato is thoroughly baked.
8. Serve with butter, sour cream, shredded cheese, bacon bits, and chives.

Potato Buying Tips

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

1. Do not buy potatoes with a green tint. Potatoes with a green tint are old and they are past their prime.
2. You should pick potatoes that are even in size and have that consistent brown skin.

How to store leftovers

• Cool the potatoes: Allow the baked potatoes to cool completely at room temperature. This will prevent moisture from building up in the storage container, which can cause the potatoes to spoil quickly.
• Store in an airtight container: Once the potatoes have cooled, place them in one. Ensure the container is big enough to hold the potatoes without crowding them. You can use a plastic container with a lid, a resealable plastic bag, or wrap them in plastic.
• Refrigerate the potatoes: Store the airtight container in the refrigerator. Baked potatoes can be stored in the fridge for up to four days.

Four different ways to reheat a baked potato

There are several ways to reheat a baked potato, but the best method depends on personal preference and the equipment you have available. Here are some standard methods:

• Oven: Preheat the oven to 350°F (175°C). Place the baked potato on a baking sheet and bake for 15-20 minutes, until heated through.
• Microwave: Pierce the baked potato several times with a fork to release steam. Place the potato on a microwave-safe plate and microwave on high for 1-2 minutes, turning the potato over halfway through.
• Air Fryer: Preheat the air fryer to 375°F (190°C). Place the baked potato in the air fryer basket and cook for 5-10 minutes, until heated and golden brown on the outside.
• Grill or BBQ: Cut the baked potato into thick slices and grill over medium-high heat for 3-5 minutes per side, until heated through and crispy.

No matter which method you choose, monitor the potato closely to avoid overcooking or drying it out. You can also add toppings like butter, cheese, sour cream, or chives after reheating to add flavor and texture.

Love Outback? Make these copycat Outback Steakhouse recipes!

• Bloomin Onion
• Outback Alice Springs Chicken Recipes
• Baked Sweet Potato with Cinnamon Butter
• Outback Steamed Vegetables Recipe – Green Beans
• Outback Soups – Walkabout Creamy Onion Soup
• Dill Sauce for Steak

Best Potato Recipes

• Air Fryer Baked Potatoes
• Air Fryer Potato Wedges
• Lipton Onion Soup Mix Potatoes
• Red Skin Potatoes Recipe
• Baked Potato Slow Cooker
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Be sure to check out more of the best side dish recipes and copycat restaurant food.