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Loaded Steakhouse Baked Potatoes
Andre Lewis

Loaded Steakhouse Baked Potatoes

A steakhouse baked potato needs a dry, crackly jacket and a fluffy middle, not foil-steamed skin. Salt the oiled outside and bake directly on the rack. Split and fluff each potato before the cheese goes on so the toppings reach more than the first two bites.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 large russet potatoes 10 oz each
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar
  • 4 slices bacon cooked crisp and crumbled
  • 2 tbsp sliced chives

Method
 

  1. Heat the oven to 425°F and scrub the potatoes clean, then dry them thoroughly.
  2. Pierce each potato 6 times with a fork, rub with oil and coat the skins with salt.
  3. Set the potatoes directly on the center oven rack with a sheet pan below to catch drips.
  4. Bake for 55 to 65 minutes until the skins are crisp and a skewer slides through the centers without resistance.
  5. Cut a long slit in each potato, pinch the ends to open it and fluff the interior with a fork.
  6. Add 1 tablespoon butter, 2 tablespoons sour cream, 1/4 cup cheddar and 1 tablespoon bacon to each potato.
  7. Return the potatoes to the oven for 3 minutes until the cheese softens, then finish each with chives.