Outback Steakhouse Baked Potato
Copycat Outback Steakhouse baked potatoes with crisp, salt-crusted skin and light, fluffy centers. Only russet potatoes, oil, and kosher salt
Servings 4
Calories 248kcal
Ingredients
- 4 russet potatoes (about 1/2 pound each)
- 1/2 cup vegetable oil
- 1 to 2 tablespoons kosher salt
Instructions
- 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 overcooked.
- 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 for about 1 hour. Check the potatoes for doneness by inserting a fork into one. If it presses through easily, the potato has completed cooking.
Video
Recipe Tips
Bake on a wire rack rather than directly on the sheet pan. A potato sitting flat on metal develops one soft, steamed side, and the rack keeps every surface exposed to dry heat.
A thermometer is more reliable than the fork test. A fork slides in easily well before the starch has fully set, which is how you end up with a potato that looks done but forks into a dense, waxy center.
If you are baking for a crowd and need the potatoes to hold, leave them in the turned-off oven with the door cracked for up to 30 minutes. They stay hot without the skin going soft, which is exactly what a heat lamp does at the restaurant.
Salt the potatoes over the sink or a sheet of parchment. You will use less salt than you think, and the parchment lets you pour the excess back into the box.
Nutrition
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
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