Baked potatoes are a wonderful light meal or filling side dish. They are portable and reheat well. There are lots of simple ways to bake a potato, but this method ensures a fluffy, soft center and a crisp, well-seasoned skin. If you consider baked potatoes simply a vehicle for getting butter, cheese, and bacon into your mouth and then throw them out once you’ve eaten all the toppings-then try this method. It’ll turn the baked potato into a dish you crave.
Steakhouse Style Baked Potatoesprep 5 min, soak 4+ hours, cook 60-90 min
- large russet baking potatoes
- garlic powder
- olive oil
- Bring enough water to cover your potatoes to a boil. Stir in a couple of tablespoons each of salt and garlic powder until mostly dissolved (it won’t all dissolve).
- Wash and scrub potatoes, poke holes all over with a fork. Turn off the heat to the boiling water and add the potatoes.
- Allow potatoes to soak at least 4 hours to overnight.
- Preheat oven to 475°F.
- Drain potatoes, rinse and pat dry.
- Lay out foil and place each potato on a piece of foil. Drizzle with just enough oil to coat and rub all over with kosher salt and garlic powder.
- Wrap potato in foil and place on the oven rack. Bake for 60-90 minutes. Err on the side of baking longer rather than shorter. A typical baking potato will take about 60 minutes but a very large one may take up to 90 minutes. You won’t over bake them if you leave them in the oven for an extra 15 minutes.
- Remove potatoes from the oven and allow to cool slightly. Once foil is cool enough to handle, unwrap potato. Use a fork to punch a line of holes down the center of the potato, then gently press the ends together until the seam pops open.