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outback steakhouse baked potato

Baked Potato Recipe

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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 large russet potatoes (about 12 oz / 340g each)
  • 2 tbsp olive oil
  • 2 tsp coarse kosher salt
  • 4 tbsp unsalted butter, divided
  • 4 tbsp sour cream, divided
  • 2 tbsp fresh chives, chopped
  • 4 strips bacon, cooked and crumbled
  • Salt and black pepper, to taste

Method
 

  1. Preheat the oven to 400°F (200°C). Scrub and dry both potatoes, prick each one 10 to 12 times with a fork, rub each with 1 tbsp olive oil, and coat in the 2 tsp coarse kosher salt.
  2. Place potatoes directly on the oven rack with a foil-lined baking sheet below and bake for 55 to 65 minutes, until a fork slides in with no resistance and the internal temperature reaches 205°F (96°C).
  3. Cut a cross into the top of each potato, push the ends in to open them up, and fluff the interior flesh with a fork.
  4. Add 2 tbsp butter to each potato, season with salt and pepper, then top each with 2 tbsp sour cream, half the chopped chives, and half the crumbled bacon. Serve immediately.

Notes

These are best eaten right away while the skin is still crisp. If you are serving them as part of a bigger meal, time the bake so the potatoes come out of the oven last. Leftover potatoes reheat well in a hot oven but the skin will never be quite as snappy as it is fresh.