If you’re looking for the perfect Steakhouse Baked Potatoes, this method gives you crispy baked potato skin on the outside and soft, fluffy potato on the inside, every single time. These oven baked potatoes are simple, reliable, and taste just like what you’d get at a steakhouse. Finish with butter, and your favorite toppings. Whether you’re serving these with steak, chicken, or seafood, this is the best way to make baked potatoes in the oven.
Why You Will Love This Baked Potato Recipe
- Crispy, salty steakhouse-style potato skin: Baking at a higher temperature and skipping the foil, gives you that signature crispy baked potato skin you get at a steakhouse.
- Soft, fluffy baked potato inside: The inside turns light, fluffy, and perfectly tender, making this the best baked potato texture for loading up with butter, cheese, and toppings.
- Loaded baked potato ready with butter and melted cheese: Finish with butter and shredded cheese for the perfect loaded baked potato.
- Customizable with endless toppings and add-ons: Add sour cream, crispy bacon, chives, green onions, ranch seasoning, or keep it simple. This steakhouse baked potato recipe works for any flavor combination.
- No foil needed for better texture and flavor: Learning how to bake potatoes without foil, makes a huge difference.
- Great for meal prep and leftovers: Make a batch ahead of time and reheat throughout the week, as baked potatoes store well and are easy to repurpose into loaded potatoes, casseroles, or breakfast hash.
Ingredient Substitutions and Add-Ons
- Russet Potatoes: You can substitute Yukon gold for a creamier texture, but skins won’t be as crisp.
- Cheddar Cheese: Substitute with mozzarella, Monterey Jack, or a cheese blend.
- Add sour cream or Greek yogurt.
- Top with crispy bacon or pancetta.
- Add chives or green onions for freshness.
- Use garlic butter instead of plain butter.
- Try ranch seasoning or steak seasoning for extra flavor.
- Keep it simple with just butter and salt.
How to Prepare Steakhouse Baked Potatoes
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean and dry them thoroughly.
- Pierce each potato a few times with a fork.
- Rub the potatoes with olive oil and sprinkle all around with salt.
- Place directly on the oven rack, baking sheet, or flat cast iron pan.
- Bake for 45 minutes at 400°F (200°C).
- Increase the oven temperature to 425°F (220°C) and continue baking until a fork easily slides through the center. (Timing will vary depending on potato size, as large russet potatoes will take longer than smaller ones, usually another 15–25 minutes.)
- Remove from the oven and carefully slice each potato open, lengthwise.
- Using a kitchen towel, gently squeeze the ends to open the potato.
- Add butter.
- If adding shredded cheese, place directly into the center, and place under the broiler for 1–2 minutes, just until the cheese is melted.
- Serve immediately with your favorite toppings.
How to Serve and Store
- Serve these steakhouse baked potatoes topped with sour cream, bacon bits, chives, green onions, or a drizzle of olive oil.
- Pair with grilled steak, chicken, or seafood.
- Set up a baked potato bar with toppings for an easy dinner or party idea.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 350°F (175°C), or air fryer for best texture.
Frequently Asked Questions
Wrapping potatoes in foil traps steam, which makes the skin soft instead of crispy. For true steakhouse-style baked potatoes, skip the foil so the skin can crisp up in the oven.
A fork or knife should slide easily into the center with no resistance.
Russet potatoes are best, because they’re high in starch and create a fluffy interior. Other potatoes will be more dense and less fluffy.
This usually happens if they’re wrapped in foil, not dried properly, or not baked at a high enough temperature.
No! If you’re only adding butter, you can skip the broiler. The broiler is just for melting cheese and adding a slightly golden top.
Yes! Bake them fully, then reheat in the oven when ready to serve.
Baking at 400°F first cooks the inside evenly, while increasing to 425°F helps crisp the skin for a steakhouse-style baked potato.
More Baked Potato Recipes to Love
These steakhouse baked potatoes are the best oven baked potatoes with crispy skin and fluffy inside, made using russet potatoes at high heat for perfect texture. This easy baked potato recipe is ideal for steakhouse dinners, loaded baked potatoes, oven roasted potatoes, and classic side dishes. Learn how to bake potatoes in the oven without foil for crispy skin, how long to bake baked potatoes at 400 and 425, and how to make the perfect baked potato with butter, cheese, and toppings.
Print
Steakhouse Baked Potatoes
- Total Time: 1 hour, 5 minutes
- Yield: 2 servings 1x
Description
Steakhouse Baked Potatoes with crispy skin and fluffy inside, is an easy oven method, with perfect results every time.
Ingredients
- 2 large russet potatoes
- 2 tablespoons olive oil, divided
- 1–2 teaspoons kosher or coarse salt, divided
- 4–6 tablespoons butter, divided
- 2/3 cup shredded cheddar cheese, optional
- Other toppings: Crisp bacon, green onions, chives, sour cream
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean and dry them thoroughly.
- Pierce each potato a few times with a fork.
- Rub the potatoes with olive oil and sprinkle all around with salt.
- Place directly on the oven rack, baking sheet, or flat cast iron pan.
- Bake for 45 minutes at 400°F (200°C).
- Increase the oven temperature to 425°F (220°C) and continue baking until a fork easily slides through the center. (Timing will vary depending on potato size—usually another 15–25 minutes.)
- Remove from the oven and carefully slice each potato open, lengthwise.
- Using a kitchen towel, gently squeeze the ends to open the potato.
- Add butter.
- If adding shredded cheese, place directly into the center, and place under the broiler for 1–2 minutes, just until the cheese is melted.
- Serve immediately with your favorite toppings.
- ENJOY!
Equipment
Notes
- For best results, use russet potatoes.
- Do not wrap potatoes in foil if you want crispy skin.
- Always dry potatoes thoroughly before baking.
- Baking time varies based on potato size.
- The high-heat finish at 425°F (220°C) helps crisp the skin.
- Use a kitchen towel when squeezing open to avoid burning your hands.
- Broil only briefly to avoid burning the cheese.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Side Dish, Lunch, Dinner
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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