What is better than a warm, salty, hearty steakhouse-quality baked potato? Nothing. It seems simple, and it truly is. With the weather starting to chill…this is the perfect and simple dinner that brings that coziness to the table!
Steakhouse quality means the most tender center paired with a firm crust that is delectably salty, matching all the diverse toppings you want. Honestly, if no one were watching, I would eat the skin first, then the center. It’s that good!! Simple changes to how to bake your potato correctly will make you never want to punch holes again!
Step by step
Growing up, I was taught to punch holes in the sides of the potato with a fork, then cover with foil and bake for over an hour. Sure, it comes out good…but it’s not great. This way— boiling for the most tender center and baking for the tender, salty crust makes baking a potato a game changer!!
Step One: Gather supplies
Gather all supplies and ingredients, including a large stock pot with water 3/4ths full, a sheet pan, and any ingredients needed for the fixings. Wash the potatoes, keeping the skin intact.
Step Two: Boil them to super tender (get fixin’s ready)
Turn stove top heat to medium-high, add a large pinch of salt, and bring to a boil. Once the boil has started, slowly add the whole potato and boil for about 30-40 minutes until you can run a steak knife easily through the center of the potato. (Note: how tender the potato is while boiling will be how tender it is when eating it—this is the opportunity to get perfectly tender)
If your knife has trouble punching through the center of the ‘tater…give it about 10-15 more minutes.
Step Three: Bake for 15 minutes/prep fixin’s
While boiling the potatoes, set your oven to 375 degrees. When your potatoes are tender and ready, place them on the sheet pan, spray them with oil, and coat them (with your hands, if you desire). At this point, add another large pinch of sea salt all over the potatoes. Bake for 15 minutes to let the salt set and the outer crust crisp.
NOTE: While you are baking (or boiling), start to get your fixings ready—bacon, green onions, chopped onions, sour cream, and butter. Time is of the essence!
Step Four: Fix n’ eat
Take it out and let it cool for about 5 minutes. Slit open the side and fill with butter, cheese, bacon, sour cream, BBQ sauce, BBQ, and green onions. Hello, divinity!!!!! Never will you poke holes in the sides and wrap in foil ever again 🙂
How to store a perfect Baked Potato
- Store in an airtight container for up to 3 days
- reheat in the microwave for 2 minutes
- reheat in the oven (as is—no wrappings) @375 for 30 minutes
- do not freeze
- do not store with toppings (keep toppings separate)
Find more recipes:
Like the perfect dessert bread, Chocolate Salted Zucchini Bread, or my husband’s favorite soup, Thai Butternut Squash Soup… it’s creamy, and warm, and spicy all at the same time!
Love you guys!!
Lisa loo-whoo
The Perfect Baked Potato Card Recipe:
Steak House Quality Baked Potatoes
Tender center, warm baked potato with crispy, salty crust, full of cold and cheesy bacon fixings.
4
servings5
minutes45
minutesIngredients
4 Large 4 Idaho potatoes (the big white kind)
1 Large pinch 1 sea salt, plus more
1 Spray 1 Organic canola oil
1 Bunch 1 of fixings including sour cream, hand shredded cheddar cheese, salted (real) butter, green onions, bbq sauce, brisket, etc.
Directions
- Gather all supplies and ingredients, including a large stock pot with water 3/4ths full, a sheet pan, and any supplies needed for the fixings. Wash the potatoes.
- Turn stove top heat to medium-high, add a large pinch of salt, and bring to a boil. Once the boil has started, slowly add the whole potato and boil for about 30-40 minutes until you can run a steak knife easily through the center of the potato. (Note: how tender the potato is while boiling will be how tender it is when eating it—this is the opportunity to get perfectly tender)
- While boiling the potatoes, set your oven to 375 degrees. When your potatoes are tender and ready, place them on the sheet pan, spray them with oil, and coat them with your hands. At this point, add another large pinch of sea salt and gracefully cover the potatoes. Bake for 15 minutes to let the salt set and the outer crust crisp.
- Take it out and let it cool for about 5 minutes. Slit open the side and fill with butter, cheese, bacon, sour cream, BBQ sauce, and green onions. Hello, divinity!!!!! Never will you poke holes in the sides and wrap in foil ever again 🙂
Recipe Video
Notes
- You won’t have leftovers unless you made too much, and if you did…keep them in an airtight container(without sour cream) and eat them the next day. 1-2 minutes should warm it up with the top off.
- I don’t recommend freezing nor saving if sour cream is already on the ‘tater. Freezing may also cause the loss of the salty crust.