Longhorn Steakhouse Baked Potato Recipes

COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP

Steps:

• 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.

LONGHORN STEAKHOUSE GRILLED LOADED BAKED POTATO RECIPE

Steps:

• Scrub the potatoes under cold water to remove any dirt. Then, completely dry the potatoes.
• Heat your grill to 375°F.
• Wrap each potato in foil.
• Place on hot grill over indirect heat. Cook for 1 hour, turning occasionally.
• Remove from grill and allow to cool enough to handle.
• Lay the potatoes flat on the counter or cutting board. Cut off the top of each potato.
• Using a spoon, scoop out all but about a 1/4-inch of the flesh of each potato (creating a "potato boat").
• Place removed flesh from all 4 potatoes into a large bowl.
• Add butter, sour cream, sliced green onion and buttermilk. Mix until thoroughly combined and a mashed-like consistency forms.
• Season with salt, pepper, and garlic powder, to taste.
• Brush the outer skins of each potato with olive oil.
• Sprinkle with salt.
• Place the oiled and seasoned potato shells on a sheet pan.
• Evenly fill each potato with the mashed-potato mixture.
• Then, evenly top each potato with shredded cheddar and bacon crumbles.
• Place the filled potatoes directly on the grates of the grill over direct heat. Slightly press down on each potato to get a flat bottom for extra contact. Cook until skins are crisp and grill marks form, about 8 - 10 minutes. The insides of the potatoes should be warm and the cheese fully melted.
• Remove from grill.
• Serve hot.

LONGHORN STEAKHOUSE MASHED POTATOES

Steps:

• Peel and cook potatoes until soft with preferred method. I personally used my Instant Pot using this Instant Pot Mashed potato recipe (I just stopped after I drained the water, as this recipe is different). I peel the potatoes and quarter them, cover with water (or you can just do two cups) and cook on manual high for 7 minutes.
• If you cook in a pot, bring the water to a boil, add potatoes, and then bring down to a simmer. Cook for about 20-25 minutes, or until a fork goes through easily.
• Drain excess water. Set aside one potato in a bowl.
• Mix together the softened butter with the minced garlic.
• Add the heavy cream, butter, and sour cream to the potatoes and mix until pureed with a hand mixer. You may have to add more heavy cream to get them REALLY smooth.
• With the potato you set aside, mash coarsely.