After a long week, nothing quite hits the spot like a comforting and satisfying meal. Recently, my family was craving that classic steakhouse indulgence without the restaurant prices. We are huge fans of Outback Steakhouse, especially their perfectly cooked, loaded baked potatoes. So, I decided to take on the challenge of recreating that magic in my own kitchen. Let me tell you, this copycat recipe is an absolute game-changer! From the crispy, salt-crusted skin to the fluffy, melt-in-your-mouth interior, these baked potatoes are unbelievably close to the real deal, maybe even better because they are made with love (and a generous sprinkle of salt!). My kids devoured them, my husband raved about them, and honestly, I was patting myself on the back for discovering such a foolproof method. If you’re looking for a side dish that’s simple to make, incredibly delicious, and sure to impress, look no further. Get ready to transform ordinary russet potatoes into steakhouse-worthy baked perfection with this easy Outback Steakhouse Baked Potato copycat recipe!

Ingredients

This recipe keeps things wonderfully simple, focusing on just a few key ingredients to highlight the natural flavor of the potato itself, while achieving that signature Outback Steakhouse texture. You won’t need a pantry full of exotic spices or complicated techniques here – just good quality ingredients and a little bit of patience. Here’s what you’ll need to gather:

1 Russet Potato: The star of the show! Russet potatoes are the quintessential choice for baked potatoes, and for good reason. Their high starch content and low moisture level result in that incredibly fluffy interior that we all crave. Look for firm potatoes, free from blemishes or soft spots. The size of the potato will impact cooking time, so if you are using particularly large potatoes, you might need to adjust the baking time slightly. For this recipe, a medium to large russet potato works perfectly.
½ Tablespoon Olive Oil: Olive oil is essential for achieving that beautifully crispy and flavorful skin. It helps to conduct heat evenly, encouraging browning and preventing the skin from becoming tough or leathery. While olive oil is recommended, you could also use other neutral oils like vegetable oil, canola oil, or even avocado oil. The key is to choose an oil with a relatively high smoke point that can withstand the oven’s heat. Extra virgin olive oil works great, but regular olive oil is also perfectly suitable and often more economical.
1 ½ teaspoons Kosher Salt: Salt is not just for flavor; it plays a crucial role in the texture of the baked potato. Kosher salt, with its larger crystals, adheres well to the potato skin and draws out moisture, further contributing to that crispy exterior. It also seasons the potato perfectly, enhancing its natural sweetness. While kosher salt is recommended, you can substitute with sea salt or even regular table salt. If using table salt, you might want to slightly reduce the amount as it is more concentrated than kosher salt. The salt is crucial for both flavor and texture, so don’t skimp on it!
Your Favorite Toppings: This is where you can really get creative and customize your baked potato to your liking! The recipe itself is a blank canvas, ready to be adorned with a variety of delicious toppings. Think of your favorite Outback Steakhouse loaded baked potato combinations or get inspired by your own culinary preferences. Some classic and highly recommended toppings include:
- Butter: Unsalted or salted, butter adds richness and creamy flavor that melts beautifully into the fluffy potato.
- Sour Cream: The cool tanginess of sour cream provides a delightful contrast to the warm, savory potato and other toppings.
- Shredded Cheddar Cheese: Sharp cheddar is a classic choice, but you can use any cheese you love – Monterey Jack, Colby, pepper jack, or a blend of cheeses would all be delicious.
- Bacon Crumbles: Crispy bacon adds a salty, smoky, and irresistible crunch. Pre-cooked bacon crumbles are convenient, or you can cook and crumble your own bacon for the freshest flavor.
- Green Onions (Scallions): Finely chopped green onions provide a fresh, mild oniony bite and a pop of color.
- Salt and Pepper: A simple but essential seasoning to enhance the overall flavor.
- Chives: Similar to green onions but with a slightly milder flavor, chives add a delicate oniony note and visual appeal.
- Other options: Don’t be afraid to experiment! Consider adding chili, broccoli and cheese sauce, sauteed mushrooms, caramelized onions, pulled pork, or even a dollop of your favorite salsa. The possibilities are endless!

Instructions

This foolproof recipe is designed to be incredibly easy to follow, even for beginner cooks. With just a few simple steps, you’ll be well on your way to enjoying restaurant-quality baked potatoes in the comfort of your own home. Let’s break down each step to ensure perfect results every time:

Preheat the Oven to 400°F (200°C): The first and most crucial step is to preheat your oven to the correct temperature. 400°F is the ideal temperature for baking russet potatoes. It’s hot enough to create a crispy skin and fluffy interior without burning the outside before the inside is cooked through. Make sure your oven is properly preheated before placing the potato inside. Using an oven thermometer can help ensure accuracy, as oven temperatures can sometimes vary.
Scrub the Potato Very Well Under Cold Water: Properly cleaning the potato is essential for hygiene and also contributes to the texture of the skin. Use a stiff vegetable brush to scrub the potato under cold running water. This removes any dirt, soil, or debris that may be clinging to the skin. Don’t skip this step, even if the potato looks clean, as there can be unseen residues. Scrubbing also helps to open up the pores of the skin, which aids in crisping during baking.
Pat the Potato Dry with a Paper Towel as Best as You Can: After scrubbing, it’s important to thoroughly dry the potato. Excess moisture on the skin can hinder crisping. Use paper towels to pat the potato dry, removing as much surface water as possible. A dry potato will brown and crisp up much more effectively in the oven.
Prick the Potato All Over with a Fork, Just Piercing the Skin: Pricking the potato with a fork is a vital step for two reasons. Firstly, it allows steam to escape during baking, preventing the potato from bursting in the oven. Potatoes contain a significant amount of moisture, which turns into steam as they cook. If the steam cannot escape, pressure builds up inside the potato, potentially leading to an explosion. Secondly, pricking the skin helps to create a more even texture throughout the potato and allows the olive oil and salt to penetrate slightly, enhancing flavor and crispness. Use a fork to prick the potato multiple times all over its surface, ensuring you pierce through the skin but not too deeply into the flesh.
Place the Potato on a Baking Sheet: Place the prepared potato directly onto a baking sheet. Using a baking sheet ensures that the potato cooks evenly and allows for good air circulation around it, promoting even browning and crisping. You can line the baking sheet with parchment paper for easier cleanup, but it’s not strictly necessary. Avoid wrapping the potato in foil, as this will steam the potato rather than bake it, resulting in a softer skin instead of a crispy one. For optimal crispiness, baking the potato directly on the baking sheet is recommended.
Brush All Over with Olive Oil: Generously brush the entire surface of the potato with olive oil. Make sure to coat the skin evenly, ensuring every part is lightly oiled. The olive oil is crucial for creating that signature crispy skin. It acts as a heat conductor, promoting browning and preventing the skin from drying out and becoming tough. Use a pastry brush or your fingers to evenly distribute the oil.
Sprinkle All Over with the Salt: Immediately after brushing with olive oil, sprinkle the potato generously with kosher salt. Ensure the salt is distributed evenly over the entire surface, adhering to the oiled skin. The salt not only seasons the potato but also works in conjunction with the olive oil to draw out moisture and create a crispy, flavorful crust. Don’t be shy with the salt – it’s a key element in achieving that Outback Steakhouse taste.
Bake for 1 Hour or Until a Toothpick or Knife Slides in Easily with No Resistance: Place the baking sheet with the potato in the preheated oven and bake for approximately 1 hour. However, baking time can vary depending on the size and density of the potato. Start checking for doneness around the 1-hour mark. The best way to determine if the potato is cooked through is to insert a toothpick or a thin knife into the center. If it slides in easily with absolutely no resistance, the potato is done. If you encounter resistance, continue baking and check again every 10 minutes. For smaller potatoes, start checking for doneness around 45 minutes. Overbaking can dry out the potato, so it’s important to check for doneness regularly.
Slice the Top Open, Pinch the Sides and Press Down and In to Open the Potato: Once the potato is perfectly baked, carefully remove it from the oven using oven mitts. Place it on a plate and let it cool slightly for a minute or two so you can handle it comfortably. Using a sharp knife, slice lengthwise down the top of the potato. Then, using your thumbs and forefingers, pinch the sides of the potato and gently press inwards and downwards. This technique will cause the potato to open up beautifully, revealing the fluffy interior. This method is preferred over just cutting the potato open, as it helps to create a more visually appealing and functional opening for toppings.
Fluff the Potato Insides with a Fork, Add Your Favorite Toppings and Serve Immediately: Using a fork, gently fluff the insides of the baked potato. This will create a light and airy texture, making it even more enjoyable to eat. Now comes the best part – adding your favorite toppings! Start with a pat of butter, a dollop of sour cream, and a sprinkle of salt and pepper. Then, load it up with your chosen toppings such as shredded cheese, bacon crumbles, green onions, chives, or anything else your heart desires. Serve immediately while the potato is hot and fluffy, and the toppings are melting and mingling together. Enjoy your delicious homemade Outback Steakhouse Baked Potato!

Nutrition Facts

(Per serving, estimated for one medium russet potato without toppings):

Servings: 1
Calories: Approximately 160-200 calories
- Note: Calorie count can vary depending on the size of the potato.
Carbohydrates: Approximately 37 grams
Protein: Approximately 4 grams
Fat: Approximately 4 grams (from olive oil)
Sodium: Approximately 900-1000 mg (from kosher salt)

Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes. Toppings will significantly increase calorie and fat content.

Preparation Time

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

This recipe is incredibly efficient in terms of preparation. Most of the time is hands-off baking time, allowing you to focus on other tasks or simply relax while the oven works its magic. The active prep time is minimal, making it a perfect choice for busy weeknights or when you want a delicious side dish without spending hours in the kitchen.

How to Serve

These Outback Steakhouse Baked Potatoes are incredibly versatile and can be served in a multitude of ways. Here are some delicious serving suggestions to inspire you:

Classic Outback Style Loaded Baked Potato: Embrace the original inspiration and load your baked potato with classic Outback-style toppings.
- Butter: A generous pat of butter to melt into the fluffy interior.
- Sour Cream: A dollop of cool and tangy sour cream.
- Shredded Cheddar Cheese: Sharp cheddar for a cheesy melt.
- Bacon Crumbles: Crispy bacon for smoky saltiness and crunch.
- Green Onions: Finely chopped green onions for a fresh, mild onion flavor and a pop of color.
Baked Potato Bar: Turn dinner into a fun and interactive experience by setting up a baked potato bar! Prepare a variety of toppings and let everyone customize their own potatoes.
- Cheese: Shredded cheddar, Monterey Jack, pepper jack, Colby, crumbled blue cheese.
- Proteins: Bacon crumbles, chili, pulled pork, shredded chicken, cooked ground beef, black beans.
- Vegetables: Steamed broccoli florets, sauteed mushrooms, caramelized onions, roasted vegetables, salsa, pico de gallo.
- Sauces & Condiments: Sour cream, Greek yogurt, ranch dressing, BBQ sauce, hot sauce, guacamole.
- Herbs & Spices: Chives, green onions, parsley, cilantro, everything bagel seasoning.
Perfect Side Dish for Steak or Grilled Meats: Baked potatoes are a quintessential steakhouse side dish and pair perfectly with grilled meats of all kinds.
- Grilled Steak: Sirloin, ribeye, filet mignon, New York strip – any cut of steak will be elevated by a side of baked potato.
- Grilled Chicken: Marinated chicken breasts, grilled chicken thighs, or even BBQ chicken.
- Grilled Salmon or Fish: Baked potatoes are also a great accompaniment to grilled fish, providing a hearty and satisfying contrast to lighter seafood.
- Pork Chops: Grilled or pan-seared pork chops are another excellent pairing.
Vegetarian or Vegan Loaded Baked Potato: Enjoy a hearty and satisfying vegetarian or vegan meal by loading your baked potato with plant-based toppings.
- Vegan Butter or Olive Oil: For richness and flavor.
- Vegan Sour Cream or Cashew Cream: For creamy tanginess.
- Vegan Cheese Shreds: Cheddar, mozzarella, or your favorite vegan cheese.
- Black Beans or Lentils: For protein and fiber.
- Roasted Vegetables: Broccoli, cauliflower, bell peppers, onions, zucchini, mushrooms.
- Salsa or Pico de Gallo: For fresh flavor and spice.
- Avocado or Guacamole: For creamy richness and healthy fats.
- Chives or Green Onions: For garnish and flavor.
Chili Topped Baked Potato: Transform your baked potato into a complete and comforting meal by topping it with chili.
- Beef Chili: Classic beef chili is a hearty and flavorful option.
- Vegetarian Chili: A bean-based chili provides a delicious and protein-rich vegetarian alternative.
- White Chicken Chili: A creamy and flavorful white chicken chili is another great choice.
- Top with: Shredded cheese, sour cream, green onions, and a dollop of hot sauce for extra flavor.
BBQ Pulled Pork or Chicken Baked Potato: For a savory and satisfying meal, top your baked potato with BBQ pulled pork or chicken.
- BBQ Pulled Pork: Tender and smoky pulled pork is a crowd-pleasing topping.
- BBQ Pulled Chicken: A leaner option that is equally flavorful.
- Coleslaw: Add a scoop of coleslaw for a cool and crunchy contrast.
- BBQ Sauce: Drizzle extra BBQ sauce over the top for added flavor.
Broccoli and Cheese Baked Potato: A comforting and classic combination that is always a hit.
- Steamed Broccoli Florets: Tender-crisp broccoli florets.
- Cheese Sauce: Homemade cheese sauce or a store-bought cheese sauce.
- Cheddar Cheese: Shredded cheddar cheese for extra cheesiness.

Additional Tips for Perfect Outback Steakhouse Baked Potatoes

Want to take your baked potatoes to the next level and ensure they are absolutely perfect every time? Here are five additional tips to help you achieve baked potato nirvana:

Choose the Right Potato: While russet potatoes are the gold standard for baked potatoes, understanding potato varieties can further enhance your results. Look for mature russet potatoes, which are typically larger and have a coarser skin. These potatoes have a higher starch content and lower moisture content, resulting in a fluffier interior. Avoid potatoes with green spots or sprouts, as these can be bitter. Choose potatoes that are firm to the touch and feel heavy for their size. Uniformly sized potatoes will also cook more evenly.
Maximize Crispy Skin: Achieving that signature crispy skin is all about technique. Beyond olive oil and salt, consider these extra steps:
- Thorough Drying: Ensure the potato is completely dry after scrubbing and before oiling. Excess moisture is the enemy of crispy skin.
- Generous Oiling: Don’t be shy with the olive oil. A good coating is essential for browning and crisping.
- Salt Application: Apply the salt immediately after the oil so it adheres well to the skin.
- Oven Rack Position: Position the baking sheet in the center rack of the oven for even heat distribution and optimal browning.
- Broiling (Optional): For extra crispiness, you can broil the potato for the last few minutes of baking, keeping a close eye to prevent burning.
Ensure a Fluffy Interior: The contrast between crispy skin and fluffy interior is what makes a perfect baked potato. Here’s how to maximize fluffiness:
- Prick Generously: Don’t skimp on pricking the potato. This allows steam to escape and prevents a dense, soggy interior.
- Proper Baking Temperature: 400°F is ideal for baking russet potatoes. Lower temperatures can result in a less fluffy interior.
- Don’t Overbake: While you want to ensure the potato is cooked through, overbaking can dry it out. Check for doneness at the 1-hour mark and adjust baking time accordingly.
- Fluffing Technique: Once baked, immediately slice open the potato and fluff the insides with a fork while it’s still hot. This releases steam and creates a lighter, airier texture.
Elevate Your Toppings: Toppings are where you can truly personalize your baked potato and take it from good to gourmet. Think beyond the basics and explore creative topping combinations:
- Gourmet Cheeses: Experiment with different cheeses like Gruyere, smoked Gouda, goat cheese, or a blend of Italian cheeses.
- Roasted Garlic: Roasted garlic cloves add a mellow, sweet, and incredibly flavorful element.
- Caramelized Onions and Mushrooms: Sauteed caramelized onions and mushrooms provide a savory and umami-rich topping.
- Pesto or Chimichurri: A dollop of pesto or chimichurri sauce adds a burst of fresh herbs and vibrant flavor.
- Sun-Dried Tomatoes and Artichoke Hearts: For a Mediterranean-inspired twist.
- Spicy Toppings: Jalapenos, hot sauce, sriracha mayo, or pickled peppers for those who like a kick.
Make-Ahead and Storage Tips: While baked potatoes are best enjoyed fresh, you can prep ahead or store leftovers with these tips:
- Prep Ahead: Scrub, dry, prick, oil, and salt the potatoes ahead of time. Store them at room temperature for a few hours before baking.
- Bake Ahead (Partially): You can partially bake the potatoes for about 45 minutes to an hour, let them cool, and then finish baking them later. This can save time if you are preparing them for a larger meal.
- Storing Leftovers: Store leftover baked potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftover baked potatoes in the oven at 350°F (175°C) until heated through, or microwave them for a quicker option (though the skin may not be as crispy). You can also slice them and pan-fry them for a crispy side dish.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making Outback Steakhouse Baked Potatoes:

Q1: Can I use a different type of potato besides russet?

A: While russet potatoes are highly recommended for their fluffy texture, you can technically use other types of potatoes. Yukon Gold potatoes will bake up creamy and slightly less fluffy than russets. Sweet potatoes can also be baked, but they will have a naturally sweeter flavor and a softer texture. Red potatoes are generally not recommended for baking as they have a waxy texture and don’t become as fluffy. For the best Outback Steakhouse copycat experience, stick with russet potatoes.

Q2: Can I bake potatoes in foil?

A: While baking potatoes in foil is a common practice, it is not recommended for achieving crispy skin. Foil traps steam and moisture, resulting in a steamed potato with a softer skin rather than a crispy baked potato. If you prefer a softer skin, you can bake potatoes in foil, but for that signature Outback Steakhouse crispy skin, baking them directly on a baking sheet without foil is the way to go.

Q3: How do I know when the baked potato is done?

A: The most reliable way to check for doneness is to insert a toothpick or a thin knife into the center of the potato. If it slides in easily with absolutely no resistance, the potato is cooked through. The internal temperature should reach around 210°F (99°C). Visually, the skin should be slightly wrinkled and crispy, and the potato should feel soft when gently squeezed (using oven mitts!). If you encounter resistance when inserting a toothpick, or if the potato feels hard, continue baking and check again every 10 minutes.

Q4: Can I cook baked potatoes in the microwave for faster cooking?

A: Yes, you can cook potatoes in the microwave for a significantly faster cooking time. However, microwaving will not produce the same crispy skin as oven baking. To microwave a potato, prick it several times with a fork, and microwave on high for 5-8 minutes, or until soft, flipping halfway through. For a slightly crispier skin in the microwave, you can lightly oil and salt the potato before microwaving, and then finish it under the broiler for a few minutes after microwaving (but watch carefully to prevent burning). For the best texture and flavor, oven baking is still recommended.

Q5: Can I add herbs or spices to the potato before baking?

A: Absolutely! You can definitely enhance the flavor of your baked potato by adding herbs and spices before baking. Try sprinkling the potato with garlic powder, onion powder, paprika, dried rosemary, thyme, or Italian seasoning along with the salt. You can also rub minced garlic or fresh herbs directly onto the potato skin before baking for a more infused flavor. Experiment with different herb and spice combinations to create your own signature baked potato flavor profile!