Julie Clark
Posted: Updated:
Oven Baked Potatoes {Steakhouse Copycat}
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Wondering how restaurants get those perfect potatoes? Here’s the hints on how to make the best oven baked potatoes with salty, crispy skin and fluffy potato inside.
Does your family love potatoes? Mine will take them any way they can get them: stuffed potatoes, cheesy potatoes, roasted potatoes…even sweet potatoes. If oven baked potatoes are for dinner, they’re 100% all in.
How did your mom bake potatoes when you were growing up? I honestly can’t remember how my mom did, but I know that when I first got married, if I wanted a baked potato, I’d take the easy route and throw them in the microwave.
Now potatoes are good any time and with just about any main dish recipe, but microwaving a baked potato can lead to dry potato skin and even a dry potato inside if you cook it too long.
As we started visiting several steakhouses that served amazing, crispy, salted skin potatoes, I knew I had to figure out how to get that same flavor and texture at home.
We’ve made baked potatoes in the air fryer, but what about the perfect baked potato in the oven?
We’re talking the best baked potato recipe here today that takes just 5 minutes prep time and yes, a little longer to bake than the microwave, but so totally worth it.
What are the best potatoes for baking?
To start, you need to choose the best type of potato. As you remember from our ultimate potato guide that we shared last year, Russet potatoes are the best for baking. They are a high starch potato that when baked, lend a light, mealy texture.
What is the best way to bake a potato?
If you love the restaurant-style, crispy skin potatoes, here’s how you get it.
- Scrub the potatoes to get off any dirt, then dry them.
- Pierce the potato 2-3 times with a fork or a small paring knife.
- Rub olive oil all over the outside of the potatoes.
- Rub salt (or salt and pepper) on the outside of the potatoes. Be generous with both the oil and the salt. It’s what gives the potatoes that amazing flavor and makes you want to eat the skin.
- Place the potatoes on a baking sheet (line with parchment paper for easy cleanup) and bake in a preheated oven (425ºF) for about 50 minutes. We put our pan on the middle oven rack. The exact timing will depend on how large the potato is.
Pro Tip
If you are fixing bacon as a topping, cook it in advance and rub bacon grease on the outside of the potato rather than oil. It’s amazing!
An alternative is to use coconut oil or butter for rubbing on the outside. Each fat gives just a little bit of a different flavor. Try several to find which one your family likes best.
Watch us Make Oven Baked Potatoes
Frequently Asked Questions
Is it better to bake potatoes in aluminum foil?
You will often see recipes for wrapping a potato in foil. Although this works, we don’t believe this is best. The potato actually gets u0022steamedu0022 and the skin will not get crispy if it is baked wrapped in foil. For that reason, we say no foil is best!
Do I have to poke potatoes before baking?
The purpose behind piercing a potato with a fork is to let the steam escape and prevent the potatoes from exploding while baking. I’ll be honest that I don’t always poke the potatoes before I bake them. I’ve never had a potato explode on me. But…for safety, I do recommend piercing the potatoes.
What goes good with baked potatoes?
This baked potato recipe goes great with just about any main dish, but we especially love potatoes with ham, roast beef, pulled pork and steak.
How Long do I Bake a Potato in the oven?
I like to bake potatoes at 425ºF. It generally takes a large Russet potato about 45 minutes to become tender, but the exact timing will depend on how large the potato is. And testing the potatoes is when I do pierce them with a fork. Poke the potato with a fork to ensure that the potato is soft inside.
What should the internal temperature of a baked potato be?
According to the Idaho Potato Commission, the perfect baked potato will be 210º Fahrenheit inside.
Are baked potatoes healthy?
Roasted potatoes are not low in carbs, but they are a natural food so are a great option, especially for those who lead active lifestyles. Be sure to eat the skin where most of the vitamins and minerals are.
What’s the Best Baked Potato Recipe?
You’ll find that just below. Because of the flavor of the olive oil and salt, I’m happy just topping the baked potato with butter and a little bit of fresh parsley, but when I’m feelin’ crazy? Serve with sour cream, cheddar cheese, chives and bacon for the most delicious loaded baked potatoes.
Want to air fry potatoes? They’re amazing. Try our recipe.
Oven Baked Potatoes {Steakhouse Copycat}
Wondering how restaurants get those perfect potatoes? Here’s the hints on how to make the best oven baked potatoes with salty, crispy skin and fluffy potato inside.
Servings 4
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Ingredients
- 4 large Russet potatoes
- 1/4 cup olive oil
- 1 tablespoon salt
Instructions
- Preheat the oven to 425ºF.
- Wash and dry the potatoes.
- Pierce the potato 2-3 times with a fork (See notes in article above!)
- Rub oil all over the potatoes (or choose one of the other options above to rub on the outside).
- Rub salt all over the potatoes. We prefer coarse sea salt or pink himalayan salt.
- Place the potatoes on a baking sheet and bake for about 45 minutes.
- The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
- Serve with butter, cheese, chives, sour cream and all of your favorite toppings!
Video
Notes
The calories shown are based on one potato with no toppings, but all potatoes are a different size. To get an exact calorie count, weigh the potato and search google for the amount of calories that size potato. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 410kcal | Carbohydrates: 66g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Sodium: 1762mg | Potassium: 1538mg | Fiber: 4g | Sugar: 2g | Vitamin C: 21mg | Calcium: 48mg | Iron: 3.3mg
Baked Potato Toppings
Loaded baked potato bars are a fun idea for a party. Here’s some toppings ideas other than traditional cheese, sour cream and onions:
- Leftover Chili
- Broccoli and cheddar
- Pizza toppings
- Taco meat, black beans and cheese
- Salsa
- Pico de Gallo
- Avocado (Guacamole)
- Green onions
- Buffalo Chicken Dip (don’t knock it until you try it!)
- Cream Cheese
- Minced Garlic
- Or keep it simple and sprinkle kosher salt on top
Other Potato Recipes
Find a new potato recipe to love:
Mashed Potato Cakes Whole30 Potato Salad Tuna Stuffed Potatoes Air Fryer Baked Potatoes Air Fryer Potato Wedges Slow Cooker Garlic Mashed Potatoes Rosemary Roasted Potatoes Mexican Potato Wedges Potatoes O’Brien Twice Baked Potatoes Irish Potato Cake Roasted Red Potatoes Baked Sweet Potatoes Mashed Sweet Potatoes Potato Leek Soup Brown Butter Mashed Potatoes Baked Potato Soup pizza twice baked potatoes
Serve these classic potatoes alongside our favorite corn dish for a delicious meal.
Exploding potatoes: Last winter I baked up a big batch of potatoes to make baked potato soup. I laid them on a baking sheet in the oven and when they were done I took out the pan and laid it on the stovetop. Maybe it was that I jarred them when I laid them down but the whole thing exploded! Un-pierced, they were. I had bits of steaming potato everywhere: in my hair, coating my glasses, all over my clothes and face (with some mild burning to my skin). The kitchen looked like a potato bomb went off – which… Read more »
Thank you all for participating in this back and forth. All I wanted to do was ask Google how do I bake a potato. And what I got was a community of learned scholars in the art of baking potatoes
We are unified and not divided. We can bake a potato or two or 20 or 40 or 60. What a joy to simply read the words of all of us with a common goal. I know include baking potatoes in my list of preparing Soul Foods. Thanks again to one and all.
Hi
So everyone knows I am not the “Betty Crocker” of my family, although my cooking skills are slowly improving since I have small children now….I made these potatoes exactly as your recipe and my mother in law said it was the best baked potato she has ever had. No foil is the way to go! Thanks for the recipe & helping me score some points with the MIL haha!
I missed poking a potato once and it exploded in my oven. You only have to clean up the mess once to learn.
I did the olive oil and salt and when they came out I filled them with a garlic prawn in butter so the butter soaked into the potato then put some cheese on top then back in oven for 4 minutes .
lip smacking good with that garlicky butter juicy prawn and stringy cheese.
My mom always saved bacon grease, she would rub it on the potato skin instead of oil. Haven’t had them that way in years, I always use olive oil. But I can still remember the taste!
Somehow I have spent my entire long life making baked potatoes by simply pricking them with a fork and baking them. The addition of olive oil and kosher salt makes them amazing. I bought organically grown potatoes so I could feel good about ingesting the skins, and thought these were absolutely delicious without anything added to them. (I had a bag of 18 Russets that were just barely beginning to sprout. I cut off all the sprouted parts and proceeded to bake them this way. I didn’t measure the olive oil or salt, just rubbed each one with both.) SO… Read more »
Growing up my dad always did loaded baked potatoes. We would poke them, cover them in butter, and wrap them in aluminum foil and bake. As toppings to choose from he always had ground hamburger, corn, sauteed onions and mushrooms, brown gravy, ranch and bacon bits. They were always amazing, and very stuffing.
Hi Julie; I had to comment. Since I am deathly allergic to olive oil [and ANY thing related to an olive] obviously I cannot do this – and since I am not a fan of russet potatoes in any form, I always opt for red or white rose potatoes. Sometimes, I will go for a golden which seems to be a cross of the white rose and the russet. It takes longer to bake – but the outcome is marvelous. I use canola oil or sometimes, when i have just opened a fresh cube of butter, I use the wrapper… Read more »
Honestly…..the best baked potato I’ve ever had. It was so freaking good. Like, seriously. And yes I used the bacon grease to coat the outside. Yummy!
Tried this to the letter today and the potatoes turned out delicious! Skin wasn’t crispy but still tender and flavourful enough for 2 of us to devour all 4 potatoes rather quickly. Topped with sour cream, cheesy mushrooms and crispy bacon bits yummmm
Our church loves baked potato dinners. I have done up to 40 or 50 and increased the time to an hour and 10 minutes wrapping them sometimes, olive oil and salt (best
Flavor) sometimes just all variety. (Not poked and no explosions)
What about wrapping in foil? Yay or nay
Oh yes, bacon grease for this is the best.
The addition of the salt though is what makes the skin crispy, I guess.
The bacon grease took it to a whole new level. Loved it