Baked Potato– Easy Outback Steakhouse Copycat

This Outback Steakhouse Baked Potato copycat is as simple as it gets — crispy on the outside, soft inside, and built for tired nights when you just want something warm. It’s cheap, easy, and cozy enough to count as self-care. Bonus: the oven does most of the work.

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Quick Summary

• Prep time: 15 mins
• Cook time: 1 hour
• Flavor: salty, buttery, earthy
• Great for: low-energy dinners, comforting sides, midnight meals

Why I Like This Recipe

Honestly? I just didn’t have it in me to do a “real meal.” But this came through. Tossed it in the oven, went horizontal for a bit, and came back to something warm and crispy and way more satisfying than expected. Simple wins.

Ingredients

• 4 russet potatoes (about ½ lb each)
• ½ cup vegetable oil
• 1–2 tbsp kosher salt

Optional toppings:

• Butter
• Sour cream
• Shredded cheese
• Green onions
• Bacon bits

How To Make Baked Potato

1. Preheat the oven: Set it to 350°F. No need to overthink this part.
2. Clean + dry your potatoes: Wash ‘em well and dry thoroughly — skin should be dry or it’ll steam instead of crisp.
3. Oil up: Pour oil into a dish. Use a paper towel to coat each potato evenly. Get the bottoms too.
4. Salt like you mean it: Sprinkle generously with kosher salt. Not table salt. This is what makes the skin worth eating.
5. Bake: Pop them on a foil-lined baking tray. Roast for about 1 hour — maybe 10 mins more if they’re big. Fork should slide in easy.
6. Slice + top: Let them sit for 5 mins. Then slice open, fluff with a fork, add butter or whatever else you’ve got energy for. Done.

Tips for Success

• Dry the skin — don’t skip this. Damp = soggy.
• Use coarse salt. Table salt just disappears.
• No poking holes. That’s for microwaving, not this.
• If you want crispier skin, bump the temp to 400°F for the last 10 minutes.

Storage and Reheating

• Fridge: Wrap in foil or toss into an airtight container. Lasts about 4 days.
• Freezer: Not ideal texture-wise, but you can. Just double wrap and freeze up to 3 months.
• Reheat: Air fryer or oven at 350°F for 5–7 mins. Crisps back up great. Avoid the microwave unless you’re truly down bad.

Frequently Asked Questions

• Can I use sweet potatoes instead?
  Yep. Just adjust cook time slightly — they bake faster.
• Do I really need to oil them?
  If you want crispy skin, yes. If you don’t care, you can skip it — but you’ll lose the crunch.
• Why no poking holes?
  Because we’re baking, not microwaving. Whole potatoes actually steam better without holes.
• Can I use olive oil instead of vegetable?
  Totally. It gives it a deeper flavor — go for extra virgin if you want it a little fancy.
• Best way to check if they’re done?
  Stick a fork straight through. It should slide in with zero resistance.

Common Mistakes and How to Dodge Them

• Not drying the potatoes: If they’re still damp, you’ll steam them instead of roasting. Dry thoroughly after washing.
• Using regular table salt: It’s too fine and just disappears. Use kosher or flaky sea salt for a real crust.
• Microwaving to speed things up: Tempting, but you lose the magic. Oven heat is what gives that restaurant texture.
• Overcrowding the tray: Give them space or the skins won’t crisp up. They need breathing room.
• Skipping the rest time before slicing: Letting them sit for 5 mins keeps the insides soft and lets steam settle. Cutting too fast makes them collapse and dry out.

Nutrition Facts (Per Serving)

• Calories: 248
• Fat: 14g
• Carbs: 29g
• Protein: 3g
• Sodium: 570mg
• Sugar: 1g

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