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texas roadhouse baked potato recipe

Baked Potato Recipe

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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1 tbsp coarse kosher salt
  • 1 tsp black pepper
  • 4 tbsp salted butter
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 4 strips bacon, cooked and crumbled
  • 2 tbsp fresh chives, chopped

Method
 

  1. Preheat the oven to 400°F (200°C). Scrub and completely dry the 4 russet potatoes, then rub each one with the 2 tbsp olive oil and roll in the 1 tbsp kosher salt and 1 tsp black pepper to coat the skin evenly.
  2. Place the potatoes directly on the oven rack with a sheet pan on the rack below. Bake for 55 to 65 minutes until the skin is dry and a fork slides into the center without resistance.
  3. Remove from the oven and cut a cross slit into the top of each potato. Grip the ends with a towel and press inward to push the interior up.
  4. Add 1 tbsp salted butter to each potato and let it melt for 30 seconds, then top with the sour cream, cheddar cheese, crumbled bacon, and fresh chives. Serve immediately.

Notes

These are best served right out of the oven while the butter is still melting into the interior. If you're feeding a crowd, you can bake the potatoes up to an hour early and hold them in a 200°F (93°C) oven, but add all the toppings at the last minute so nothing gets cold or dry.