One of my favorite things about going to a nice steakhouse are the baked potato. Crispy skin packed full of flavor, dripping with butter...ahhhh yeah I am drooling a little just thinking about it! The good news is you can have those delicious restaurant style baked potatoes at home with my easy How to Make Restaurant Style Baked Potatoes Recipe.
With just a few simple steps you will be on your way to potato greatness! I can't wait to share them with you so...
Let's get started!
For this How to Make Restaurant Style Baked Potatoes Recipe you will need a few simple ingredients:
- Large Baking Potatoes
- Oil
- Salt
- Pepper
- Onion Powder
- Garlic Powder
To begin you will need to preheat your oven to 450 degrees.
After that you will want to wash your potatoes.
Now take a fork and poke holes all around the potatoes.
As your potato bakes in the oven the water inside will create steam. This can cause the potato to explode if you omit this step. No one wants that.
Now drizzle your oil of choice (I like EVOO) over the potatoes and rub all around until they are coated.
Season with the salt, pepper, onion powder, and garlic powder.
This is going to give you that crips, yummy skin we love.
Now place on a baking sheet and bake in the oven for 45 minutes.
Your potatoes will look like this.
Take a knife and cut a small slit into the top of the hot potato.
Then gently squeeze on either end to create a pocket. This is where are all good stuff goes.
Now you will top your Restaurant Style Baked Potato with whatever delectable toppings you want. For me it's salty butter, sour cream and chives. For my husband it's butter, sour cream, cheese, and bacon. No matter what you like this recipe for How to Make Restaurant Style Baked Potatoes is the perfect base so get in the kitchen and give them a try TONIGHT!
And as always...
Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~
Yield: 1 Potato
Author: Mandee Pogue
How to Make Restaurant Style Baked Potatoes
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.
prep time: 3 Mcook time: 45 Mtotal time: 48 M
ingredients:
- Large Baking Potatoes
- Oil
- Salt
- Pepper
- Onion Powder
- Garlic Powder
instructions:
How to cook How to Make Restaurant Style Baked Potatoes
- 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!
FAQs
Sans the foil, chefs typically coat the outside of the potatoes with some olive oil. As briefly mentioned, drizzling the well-seasoned outer shell with olive oil creates an even crispier outside that compliments the extra fluffy inside of the potato.
Why do restaurants put salt on the outside of baked potatoes? ›
Why is it common to salt the exterior of a baked potato? A: Chefs started doing this years ago to allow the salt to absorb or draw out the moisture of the potato while baking, which results in a dry, fluffy potato. They used to do something similar with prime rib, sometimes baking it over rock salt.
Is it better to bake a potato at 350 or 400? ›
We recommend baking potatoes at 400 degrees F for about an hour. Smaller spuds might take a little less time, while larger baking potatoes over 1 pound might take a little more. For a fully baked Idaho Russet Burbank, the internal temperature should be right at 210 degrees F.
Why do restaurants wrap potatoes in foil? ›
Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.
Should you salt potatoes before baking? ›
Don't skimp on the salt.
If you make this baked potato recipe, you will be! Coating the spuds in salt makes the skins extra-crispy and flavorful. Plus, with a bit of the salty skin in each bite, you won't need to worry about seasoning the potato flesh as you eat.
Why do restaurant mashed potatoes taste better? ›
Garlic and herbs are added to boost flavor
Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.
How do you make the best Martha Stewart baked potato? ›
Martha Stewart has you covered with her tricks for making delicious baked potatoes. In a recent Instagram post, she recommended swapping the classic russet potato for a Yukon gold, baking it on low heat for 90 minutes, and smashing it before serving it with plenty of butter, salt, pepper, and sour cream.
Why do you need to soak potatoes before baking? ›
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
Why do you oil potatoes before baking? ›
The oil will crisp up the skins that were dehydrated during the long bake, and the salt will add delectable flavor.
How do restaurants keep baked potatoes warm overnight? ›
Foil will prevent potatoes from drying out while they are kept warm – one of the reasons restaurants serve their baked potatoes in foil.
Next best is a convection oven, for even baking. It takes 1 hour to bake potatoes at 400°F. A conventional oven takes 10-15 minutes longer. The potato is fully cooked at 210°F, but many operators take them out at 185°F and put in a heated holding bin (like a bread warming drawer) as they will continue to bake.
What potatoes do chefs use? ›
Round White AKA Chef Potatoes
B is the most common in foodservice.
