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Steakhouse Style Baked Potato

Steakhouse style baked potatoes are baked at 425°F until their skins are crisp and a skewer slides easily into the centers. Finish each fluffy potato with butter, sour cream, and fresh chives.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
resting 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

potatoes
  • 4 russet potatoes large, 10 to 12 ounces each
For serving
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 2 tbsp fresh chives chopped

Method
 

Bake the potatoes
  1. Preheat the oven to 425°F.
  2. Scrub the potatoes clean, dry them thoroughly, and prick each potato 6 to 8 times with a fork.
  3. Rub the potatoes all over with the vegetable oil and sprinkle evenly with the kosher salt.
  4. Place the potatoes directly on the oven rack and bake for 55 to 70 minutes, until the skins are crisp and a skewer slides easily into the centers.
Serve
  1. Let the potatoes rest for 5 minutes, then cut a lengthwise slit in each and gently squeeze the ends to open them.
  2. Fluff the centers with a fork and top each potato with 1 tablespoon butter, 2 tablespoons sour cream, and some chives.

Notes

For especially crisp skins, dry the potatoes thoroughly before oiling and salting. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potato texture can become grainy. For a dairy-free option, use plant-based butter and sour cream.