Steakhouse Baked Potatoes
August 8th, 2010 by katie
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 Potatoes
prep 5 min, soak 4+ hours, cook 60-90 min- large russet baking potatoes
- salt
- 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.
- Serve.
Posted in Easy, Main Dish, Sides, Snacks/Appetizers
August 8th, 2010 at 10:19 am
What does the soaking do for the potato? I’ve rubbed them in oil and seasonings before baking, which gives the skin a nice crackly and flavorful texture (YUM), but the soaking is new to me for baked potatoes.
Because you are wrapping the potatoes in foil, they are steaming while they are baking. The soak gives them a little more moisture as well as some additional seasoning. I have tried them baked without the foil and I really prefer the texture of the potato and the flavor of the skin with this method. The skin is a little soft when you first open the foil but they dry out quickly and taste great! -Katie
August 8th, 2010 at 2:08 pm
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August 10th, 2010 at 6:32 pm
I’ve never heard of making baked potatoes this way. I am going to give this a try. I love a good potato at a steak place. Your potato looks great!!
August 11th, 2010 at 12:27 pm
That’s a good looking potato!
August 11th, 2010 at 1:23 pm
What great tips. I never knew about soaking the potato. Thanks, I’m going to bookmark this.
*kisses* HH
August 11th, 2010 at 7:07 pm
Waiting for my dinner to be ready, so I’m hungry and this potato is making me drool! Looks SO good!
August 11th, 2010 at 9:22 pm
These look great! Do you soak them over night in the fridge or is it ok to leave them out? Thanks!
I just leave them in the pan on the stove. -Katie
August 13th, 2010 at 7:34 am
My favorite way of eating potatoes. And look at your pictures, they are so tempting!
August 13th, 2010 at 8:19 am
delish. what are the proportions of T of garlic powder + salt: potato? what specific what type of salt do you use in the boiling water – kosher? many thanks!
The salt type doesn’t matter, I use kosher salt but my friend makes hers with table salt. Likewise you don’t need rigid proportions of garlic powder and salt, I just throw about a palmful of each in the pot. -Katie
August 13th, 2010 at 10:49 am
Just came across your recipe via tastespotting. OMG! Have never heard of that trick with potatoes before. I’m a spud-freak, so will definitely be giving this is a try. Would love to have one right NOW!!
August 14th, 2010 at 11:29 am
I am so eating this for dinner tonight.
December 25th, 2010 at 10:30 pm
Do you need to poke holes in the potato before baking?
Not additional holes, since you poked holes before soaking. -Katie
August 15th, 2011 at 6:26 pm
These were fantastic!
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May 22nd, 2014 at 12:15 pm
The long soaking process of the potatoes in the salt water helps remove some of the excess starch. Also, by adding spices such as garlic, thyme, basil – whatever you like – infuses the flavor into the potatoes via osmosis. Basically, you’re brining the potatoes )
October 20th, 2014 at 8:06 am
[…] Wednesday: Loaded Steakhouse Baked Potatoes with Steamed Broccoli […]
June 11th, 2015 at 1:02 am
Thanks for this recipe! One question tho: do you think it’s necessary to use foil during the baking process after having soaked them? Most of the other “steakhouse” recipes advise against using foil. I like the idea of soaking the spuds for more moisture, flavor, etc; however, I do want to keep that crisp, crunchy texture on the skin…? Guess I’ll just have to try and let ya’ know!! 🙂
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