MANDEE POGUE
One of my favorite things about going to a nice steakhouse are the baked potatoes and you can have those delicious restaurant style baked potatoes at home with my easy How to Make Restaurant Style Baked Potatoes Recipe.
Provided by Mandee Pogue
Time 48m
Yield 1 Potato
Number Of Ingredients 6
Steps:
- Preheat the oven to 425.
- Wash the potatoes.
- Drizzle with oil and rub until fully coated.
- Season with the salt, pepper, onion powder, and garlic powder.
- Place on baking sheet and cook for 45 minutes.
- Cut a slit into the top of the potato.
- Pressing on either end create a pocket.
- Fill pocket with favorite toppings.
- Serve and Enjoy!
OVEN BAKED POTATOES {STEAKHOUSE COPYCAT}
Wondering how restaurants get those perfect potatoes? Here's the hints on how to make the best oven baked potatoes with salty, crispy skin and fluffy potato inside.
Provided by Julie Clark
Categories Side Dish
Time 50m
Number Of Ingredients 3
Steps:
- Preheat the oven to 425ºF.
- Wash and dry the potatoes.
- Pierce the potato 2-3 times with a fork (See notes in article above!)
- Rub oil all over the potatoes (or choose one of the other options above to rub on the outside).
- Rub salt all over the potatoes. We prefer coarse sea salt or pink himalayan salt.
- Place the potatoes on a baking sheet and bake for about 45 minutes.
- The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
- Serve with butter, cheese, chives, sour cream and all of your favorite toppings!
Nutrition Facts : Calories 410 kcal, Carbohydrate 66 g, Protein 7 g, Fat 13 g, SaturatedFat 1 g, Sodium 1762 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
THE BAKED POTATO
Provided by Alton Brown
Categories side-dish
Time 1h
Yield 1 potato per person
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
- Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.
RESTAURANT-STYLE SMASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Poke a few holes in the potatoes and nuke (or bake in a 400 degree F oven) until fork-tender. Add to a large bowl and smash with a potato smasher.
- Immediately add the softened butter, cheese, sour cream, bacon and green onions, and stir with a rubber spatula. Add salt and pepper to taste. Add the French fried onions and fold in. Serve hot, sprinkling on extra green onions.
- Yummy with grilled steak or chicken.
CRISPY BAKED POTATOES
Steps:
- Mix 2 tablespoons olive oil, 2 teaspoons kosher salt and 1 teaspoon pepper. Pierce 6 russet potatoes with a fork; rub with the oil. Bake on the top oven rack at 375 degrees F (put a baking sheet below to catch drippings) until tender, 50 minutes. Slice open and top with butter, salt, pepper and chives.
EASY RESTAURANT-STYLE BAKED POTATOES
These Easy Restaurant-Style Baked Potatoes get consistently great reviews, many of which contain the following words: Easy. Love. Good.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Prick potatoes in several places with fork. Microwave on HIGH 8 to 9 min. or until tender.
- Cut potatoes lengthwise in half. Scoop flesh into bowl, leaving thin shells; mash potato flesh with cream cheese spread, sour cream and 1/4 cup cheddar. Spoon into potato shells; sprinkle with remaining cheddar.
- Bake 10 min. or until cheese is melted and potatoes are heated through.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 4 g, Protein 8 g
RESTAURANT STYLE BAKED POTATOES
I have always wanted light and fluffy baked potatoes like I would get in nice steakhouses, but NEVER could do it at home! I found this recipe and holy cow.. IT WORKED!! :D Who'd a thunk? Key is to start with a mealy fleshed potato - Idaho is best I find. And the salt draws the moisture out of the potato while baking, making it light and fluffy!! It really works! Ingredient amounts are just there because they have to be, but use however many potatoes you need.
Provided by SkinnyMinnie
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400º.
- Wash the potatoes well and while still damp, rub it with plenty of salt.
- Pierce the potatoes with a fork all over.
- Bake at 400º for 40- 60 minute or until tender. When a knife inserted into the center of the potato comes out with no resistance, they are done.
- The result is a crispy exterior with a fluffy interior.
Nutrition Facts : Calories 164, Fat 0.2, SaturatedFat 0.1, Sodium 303.5, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
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- Using a fork, poke the potatoes multiple times on all sides, place on the baking sheet, and bake for 25 minutes, then remove from oven.
- Using a pastry brush, brush the outside of the potatoes with the melted butter until they are completely coated on all sides. Sprinkle the potatoes with a generous amount of kosher salt, then place the potatoes back on the baking sheet upside down so they cook evenly on both sides.
- Return potatoes to the oven and cook for an additional 20 minutes. Check for doneness by squeezing the potato with an oven mitt or paper towels. If the insides are nice and soft and give under pressure, remove the potatoes from the oven. Otherwise, continue cooking in 5-minute increments until the potatoes are done.
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- Wash and dry the potatoes and do not poke each potato once or twice with a fork. Again, do not poke any holes in the potato. Potatoes only explode when they are overcooked.
- Pour the vegetable oil into a small dish and dip a paper towel into the oil. Rub the oil all over each potato.
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