Name: Texas Roadhouse Loaded Baked Potato
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 4 large russet potatoes ((about 10–12 oz each - size matters for the salt ratio)); 4 tablespoons rendered bacon fat ((such as Bacon Up brand, or saved bacon drippings)); 4 teaspoons kosher salt (coarse (not table salt, not sea salt)); 4 tablespoons unsalted butter (softened to room temperature); 1/2 cup sour cream; 1 cup shredded sharp cheddar cheese; 4 strips bacon (cooked until crispy, then crumbled); 2 tablespoons fresh chives (or green onion tops, thinly sliced)

At Texas Roadhouse, the baked potato arrives with a shatteringly crispy, salted skin and a generous pile of classic toppings. This copycat coats a large russet in bacon fat and kosher salt, bakes it until the skin crackles and the inside is fluffy, then loads it with butter, shredded cheddar, sour cream, crispy bacon, and fresh chives. Making it at home costs a fraction of the restaurant price and gives you full control over every topping. Hands-on prep takes about 15 minutes, and the result comes out right every time.

Add this site as a preferred Google source!

Add

Baked russet potatoes loaded with toppings.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

The Texas Roadhouse baked potato stands out because of its skin. While most home-baked potatoes have a soft, leathery exterior, this one has a crunchy, salty crust that holds up to the toppings. The technique is simple: coat the potato in rendered bacon fat, press on a generous layer of kosher salt, and bake at high heat. The bacon fat does two things at once: it flavors the skin and helps the salt adhere to the skin for an even crust.

The interior is baked at 425 degrees Fahrenheit until fully soft, then opened and steamed immediately. This releases excess moisture from the flesh, which gives it a light, fluffy texture rather than a dense or gummy one. Once the potato is open, butter goes in first so it melts into the hot flesh, followed by the remaining toppings.

What makes the Texas Roadhouse Baked Potato so good?

Baked potatoes are good, but a Loaded Baked Potato is even better. This recipe, inspired by the baked potatoes served at the Texas Roadhouse, has the crispiest, tastiest skin you’ve ever eaten, thanks to a coating of bacon fat and plenty of kosher salt. The interior is light and fluffy, and then there are the classic toppings. The tang of the sour cream helps to balance the richness of the cheddar cheese, and the crumbled bacon adds just the right amount of smoky, savory elements. A final garnish of chopped chives keeps everything from getting too heavy. It’s an easy-to-make and inexpensive dish that is really satisfying.

Ingredients and their roles

For a Texas Roadhouse Loaded Baked Potato, you’ll need:

Russet potatoes, large – Russet potatoes give you the fluffiest potatoes and crispiest skin.
Rendered bacon fat – adds amazing flavor and helps the salt adhere to the potato skin.
Kosher salt – draws moisture from the skin to help it crisp up and imparts flavor.
Unsalted butter, softened to room temperature – provides richness and a creamy texture to the potatoes.
Sour cream – brings a tang that helps balance out the cheddar cheese.
Cheddar cheese, shredded – is part of that classic potato and cheese pairing everyone loves.
Bacon, cooked until crispy and crumbled – gives the potatoes a smoky, savory flavor.
Fresh chives or green onion tops, thinly sliced – freshens everything up and prevents the potatoes from tasting too heavy.

Russet potatoes, butter, bacon bits, shredded cheese, sour cream chives, and salt.

How to make the best loaded potato

To prepare the potatoes for this Texas Roadhouse Baked Potato recipe:

Preheat the oven to 425°F.
Clean the potatoes under running water and scrub the skins. Dry the potatoes with a kitchen towel and place them on a wire rack to fully air-dry.
Once the potatoes are completely dry, coat each one evenly with a thin, even layer of bacon fat.
Coat each potato generously in kosher salt, about a teaspoon, and press it in.
Wrap each potato in aluminum foil.

To bake the potatoes:

Place the wrapped potatoes on the center rack of the oven.
Bake for 60 to 70 minutes. You are looking for a dry, crunchy skin and a light, fluffy interior, so don’t rush it.
Remove the baked potatoes from the oven and immediately transfer them to the aluminum foil to prevent the skin from getting damp.
Cut an elongated X on the top of the potato, then carefully squeeze the ends to open it and release all the steam.

To finish the Texas Roadhouse Loaded Baked Potato:

Use a fork to fluff the inside of the potato. Add a pat of softened butter to the potato and mix it around.
Sprinkle on the cheddar cheese while the potato is still steaming so it melts.
Top with the sour cream, fresh bacon bits, and slivered chives or green onions.
Serve immediately.

Making salted baked potatoes loaded with toppings.

What to serve with a Loaded Baked Potato

A Texas Roadhouse Loaded Baked Potato is filling enough for a light meal, but it really shines as a side to hearty dishes like the ones below.

Applebee’s Bourbon Street Steak – This sweet and spicy steak is one of the stars on the Applebee’s menu. The steak is slathered with honey and steak sauce, jazzed up with mustard and Cajun seasonings for a kick. It’s simple and quick enough for a midweek dinner and special enough for guests.

Pellet Grill Porterhouse with Smoky Flavor – Porterhouse steak is known for its rich flavor, and if you are lucky enough to have a smoker, you won’t want to skip this incredibly simple, yet irresistibly delicious recipe. Finishing the smoked steak with compound butter is what takes this recipe to the next level of yum.

Chicken Caesar Salad – Who says a salad can’t be filling? No one has tried this Chicken Caesar Salad with its fresh croutons, fried capers, homemade Caesar dressing, rich hard-boiled eggs, and tender grilled chicken. It’s the perfect meal for al fresco dining on a warm, summer evening.

Baked potatoes topped with butter, cheese, bacon, sour cream, and chives.

Storing and reheating instructions

Refrigerator Storage: Store the baked potatoes and toppings in separate airtight containers. The plain baked potatoes keep for up to 3 days. Store the sour cream, shredded cheese, bacon bits, and chives separately. Sour cream keeps for up to 7 days, cheese for up to 5 days, bacon bits for up to 4 days, and fresh chives for up to 3 days. Do not store an assembled, loaded potato, as the toppings will make the skin damp.

Reheating Method: Place the plain baked potatoes on a baking sheet and cover loosely with aluminum foil. Warm in a 350-degree oven for about 25 minutes, or until hot throughout. Remove the foil, add the shredded cheddar and bacon bits, and return to the oven for a final 2 to 3 minutes to melt the cheese. Top with sour cream and chives just before serving.

Freezer Storage: Not recommended. Baked potatoes become watery and grainy after freezing and thawing. Cook and serve fresh.

More Texas Roadhouse copycat recipes

Check out more of my easy side dish recipes to make for dinner.

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox.
Plus you’ll get great new recipes from us every week!