Steakhouse Baked Potatoes

Russet potatoes rubbed with oil and coarse salt and baked directly on the oven rack until the skin is crisp and the inside is fluffy. Serves 4.

No added sugar

Contains: milk. Based on the ingredients as written; check package labels, which can change.

Two baked potatoes split open with sour cream and chives
  • Prep 5 min
  • Cook 1 hr
  • Total 1 hr 5 min
  • Yield 4 potatoes

Updated

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A great baked potato has salty, crackly skin and a light, fluffy interior, and the method is simple: russet potatoes, a little oil and coarse salt, and a hot oven. Baking them directly on the rack lets hot air circulate all the way around for a crisp skin all over.

Skip the foil. Wrapping potatoes steams them and leaves the skin soft. Top them steakhouse style with butter, sour cream, chives, bacon and cheddar.

Ingredients

  • 4 russet potatoes (about 8 to 10 ounces each)
  • 1 tablespoon olive or vegetable oil
  • 1 teaspoon coarse kosher salt
  • Toppings: butter, sour cream, chopped chives, crumbled bacon, shredded cheddar

Instructions

  1. Heat the oven. Preheat the oven to 425°F (220°C) with a rack in the center. Put a sheet of foil on a lower rack to catch drips.
  2. Scrub and dry. Scrub the potatoes under running water and dry them thoroughly. Prick each one 4 or 5 times with a fork.
  3. Oil and salt. Rub the potatoes all over with the oil and sprinkle with the coarse salt.
  4. Bake. Set the potatoes directly on the center rack and bake for 50 to 60 minutes, until the skin is crisp and a skewer slides in with no resistance. The inside should read about 205°F to 210°F.
  5. Open and serve. Cut a slit down the top of each potato, squeeze the ends toward the center to fluff the inside, and add your toppings.

Nutrition per potato (estimated)

230Calories
45 gCarbohydrates
6 gFiber
39 gNet carbs
5 gProtein
4 gFat

Estimated per potato (the recipe makes 4 potatoes), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

No added sugar

Tips

  • Larger potatoes may need up to 70 minutes; smaller ones may be done in 45.
  • Do not wrap potatoes in foil if you want crisp skin.
  • Bake them alongside a roast at 350°F for about 1 1/4 hours instead.

Questions about this recipe

How long do you bake a potato at 425°F?
Medium russets take about 50 to 60 minutes. They are done when a skewer slides in easily and the inside reaches 205°F to 210°F.
Should you wrap baked potatoes in foil?
No, not if you want crisp skin. Foil traps steam and makes the skin soft.
What is the best potato for baking?
Russets. Their high starch content gives the light, fluffy inside you want in a baked potato.

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