Outback Steakhouse Baked Potato

Have you ever wondered why the Outback Steakhouse Baked Potato tastes so good? What do they do different from you and me? The potatoes have a magnificent salt crisp crust with a moist, tender inside. You can make a baked potato just like they do. It takes just an extra step or two to make your everyday baked potato taste like it came from a steakhouse.
outback steakhouse baked potato with salt crust

Perhaps you have seen this classic baked potato in the steakhouse for years and you may have wondered for a long time how to prepare this famous side dish. it is very easy to do. I really recommend using a russet potato. They bake up very well, and are ideal for a baked potato. Your cooking time may vary, if you have an extra large potato you will need to be prepared that it will cook for a little longer. This recipe works best when using potatoes that are 5 ounces, for a 5 ounce potato you will need to cook it for 50 minutes. If you potato is larger, you will need to cook it longer.

Potato Buying tips

I have two major tips when it comes to buying potatoes. Do not buy potatoes with a green tint, potatoes with a green tint are old, and they are past their prime. Also, cut off the sprouts off your potatoes before cooking them. The sprouts are not tasty, and they are said to be poisonous. You should pick potatoes that are even in size, and those have that a consistent brown skin.

Outback Steakhouse Baked Potato

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Featured, Side Dish Recipes
  • Prep time:10 minutes
  • Cook time:1 hour
  • Serves: 4
Outback Steakhouse Baked Potato

You can make a baked potato just like Outback Steakhouse.


  • 4 russet potatoes (about 1/2 pound each)
  • 1/2 cup vegetable oil
  • 1 to 2 tablespoons kosher salt


Preheat the oven to 350 degrees F. Wash and dry the potatoes and do not poke each potato once or twice with a fork (so they won’t explode). Pour the vegetable oil into a small dish and dip a paper towel into the oil. Rub the oil all over each potato. Place the potatoes on a baking sheet. Sprinkle salt over the potatoes. Bake about 1 hour. Check the potatoes for doneness by inserting a fork into one. If it presses through easily, the potato has completed cooking.

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  • theresa

    Green on the taters is not an indication of old tater! The poor thing just got sunburned in the growing Field.

  • JetfireK

    Well a big thanks Stephanie as I did not know about the poisonous potato sprouts and the green on the potatoes. I thought green meant young and fresh…”Just shows to Go Ya” so thank you very much….whew….

  • fantasy01

    In your video you say NOT to pierce your potato. However, in the instructions it says, “poke each potato once or twice with a fork.” So which is it, to poke or not to poke that is the question.

    • stephaniemanley

      Thank you for noting my error in my text. I have corrected it. Do not poke the baked potato with a fork before cooking it.

  • lindy

    How long would you cook 20 to 30? 350 degrees?

    • stephaniemanley

      It really depends on the size of the potato, your average medium potato needs about 45-50 minutes. The larger the potato the greater the cooking time. I cook my potatoes at 350 degrees.

  • Matt G, aka, Mr Slap n Tickle

    Many out backs are franchise, so there may be different methods….but I worked at one in Orlando FL for 5 year and they were rolled in butter (margarine), then in salt, then wrapped in foil. This was am prep, cooked at night IN the foil.

    • stephaniemanley

      I didn’t realize there were so many different methods for making their baked potatoes. Thank you for sharing this.

  • AmericanPlutocracy

    So I don’t usually frequent/make comments about food stuff. But, what’s the point of having a ‘copykat’ recipe if individuals that work there have told you how an item is prepared and you do not change the recipe which is therefor a.) either in error or b.) the people who have told you (echoing one another) are being untruthful. A ‘copykat’ does not suggest a ‘variation’ of a recipe – by definition. Anyway, i’m sure both are fine…and one accurate.

    • stephaniemanley

      As much as I would like to answer your question in the way that have you see why I call it a CopyKat recipe, chances are I won’t. I try to recreate recipes that taste like they do in the restaurant.

      If you read on this recipe, it appears the recipe from the restaurant changed over time. At what point is/was the recipe correct? Who knows. Again I just try to help the home cook in a non industrial kitchen with ingredients that they can find in a typical grocery store recreate the dish that they like at home.

      • Kharon

        But that is not “Copykat” then. Better to just say similar to or in the spirit of. It is not a copykat recipe when you skip some parts of the process. It is a baked potato so there is not a lot of variation to taste here but from what I am seeing your only link to outback is that you are salting the skins. They coat their potatoes with salt and allow to sit over night (whether some may use salt water or just a salt coating is irrelevant as they do the same thing). The water will NOT hydrate the potato if it is salty. Moisture is drawn to the salt so both methods are an attempt to draw moisture OUT of the potato in an effort to make them more fluffy inside and it does work.

  • Imelda Guanzon

    The look of the Baked Potato wins, I love it

    • stephaniemanley

      I hope you give the recipe a try.

  • Becca Torsell

    If our central air wasn’t down, I’d totally make these for dinner tonight!

    • stephaniemanley

      Oh no!

  • Darlene

    Will they be good if reheated

  • KHH

    Just to clarify, Outback doesn’t roll them in butter, they roll them in margarine – so it is basically oil (like the recipe calls for), but in a form that is easy to spread.

  • alison

    wheres the bacon bits?

    • stephaniemanley

      I didn’t include them on this potato. You can include bacon on your potato!

  • Sally Hill Boyster

    Or better yet….oil and prick them and then put in a deep baking dish with clean, white rock salt completely covering them. The salt draws moisture from the potato drying them out a bit. If you want a crunchy skin, take them out when they are nearly done and put them on the baking sheet. I cool the salt and put it in a baggie. I use the same salt for a long time…even several years. Over time, it will get dark from the moisture baked out of the potatoes. The more potatoes that are baked in it the better it gets. I’ve replaced the salt maybe 4 times in 20 years. I have a small enamel roaster that is perfect for this and this is about all I use it for any more. Bake in a hot oven. It does take a little longer than the foil method.

    • stephaniemanley

      That sounds like a great way to make potatoes as well. Thank you for sharing Sally.

    • Donna

      Are you saying to bake the potatoes covered in the rock salt? Oven temp and how long?

      • Sally Hill Boyster

        I oil them (or butter), prick and cover with rock salt so they are completely surrounded. Bake about 400 degrees about an hour or 1.5 hrs. It does take a little longer. If I’m in a hurry, I’ll bump up the temp.

      • stephaniemanley

        I used kosher salt.

  • Sunny

    I even make them on the grill like this when the oven is full, just need to adjust the heat & check them as usual

    • stephaniemanley

      Oh, yes, potatoes on the grill are great!

  • Don Odiorne

    Use Idaho Russet Burbank variety potatoes instead of just “russets” to make them turn out like Outback. That’s the variety they used at the beginning when the three founders were active in the restaurant chain operations. Idaho was the source for their fresh cut fries too.

    • stephaniemanley

      Thanks Don for sharing the info about the potatoes, I hope I can find these the next time I go to the grocery store.

  • http://www.southamptonsocialclub.com/ Southampton Cook

    Outback steakhouse baked potatoes are one of my favorites before. But a new recipe just caught my taste buds.

    • stephaniemanley

      I hope this recipe caught your eye.

  • losgatosmama

    You can make these more healthy by microwaving the potatoes (poked with holes) for 10-12 minutes (turning at 6 minutes) on a paper towel-lined plate. Then, roast them in a 450 degree oven for 20 minutes. Creamy inside, super crispy skin on outside, no oil at all!

    • stephaniemanley

      Thank you for your suggestion.

    • stephaniemanley

      How do you get the salt to stick on?

    • Sunny

      The oil doesn’t “soak” into the potato while baking, just crisp’s up the outside. We use to give the potatoes a light swipe of Crisco, (back in the dark ages), before using oil became popular.

      • stephaniemanley

        Do you remember the old crisco commercials where someone would leave in the middle of cooking and come back to find their fried chicken was still good? I do. I love Crisco and how it gives great results.

        • loulou

          Crisco is soy oil. I am allergic to it. Also lots of vegetable oils are soy . The only ingredient listed.

    • Mindy Page

      Microwaving as least as possible, is more healthy…. it has been shown that Russia, that does not use them like Americans do….have 400% less cancer than we do. SO no thanks…I will bake!

      • Skyshale033

        You…can’t have 400% less of something. You can have 400% of something, for 4x something. Or you can have 100% less, meaning absolute zero…I don’t understand this statistic. Do you mean that they only have 1/4 the incidences of cancer? (I’m not trying to be a smart***, I’m genuinely curious.) In that case, we would have 400% the incidences of cancer as Russia, but they would only have 25% as many incidences as the US (1:4 vs 4:1, see?).

        Thanks for clarifying.

        • Mindy Page

          it has been so long since I posted this I will have to go back and find the article that I read it in…. I actually have friends that have stopped microwave thing I started using toaster offense because of the findings but it is been a while.

          • Mindy Page


          • JetfireK

            Does Microwave cooking take the nutrients out of food? Harvard University

            Some nutrients do break down when they’re exposed to heat, whether it is from a microwave or a regular oven. Vitamin C is perhaps the clearest example. So, as a general proposition, cooking with a microwave probably does a better job of preserving the nutrient content of foods because the cooking times are shorter.

            On another note: If they can’t cure Cancer how do they know what causes it? And if they do find a cure for it then there will be no more billions poured into research….hmmmmmm

          • Droopyhalo

            Microwave cooking changes the molecular structure of the food, and creates free radicles, It is not healthy.

        • Mindy Page

          If you google with the key words Russian, microwave & 400% less you can research it. I will give you a of link. And yes, it is possible to have that great of a percentage less of something… it is a matter of perspective, term usage, and other mathematical factors. https://sites.google.com/site/healinglightcan/emf-news-and-links/Emf-Relief-Radiation-effects/dangers-of-bluetooth-radiation (this is one about microwave damage)
          When I googled it to try to find the same article I had read this in, there were so many, it would be inappropriate to post on here, as it is off topic for a baked potato recipe. so, best to google a bit for yourself, not to be rude at all. I found it easily enough.

          • Sarah Merrill

            The most basic rule of statistics – correlation does not prove causation. I would wager that the United States’ much higher cancer rates have more to do with our penchant for putting overprocessed, chemical-ridden food into our bodies than microwave usage.

          • stephaniemanley

            I think for this recipe baked potatoes are better when prepared in the oven.

        • JetfireK

          I took Mindy’s comment to be the same as ” a million times more” ….just an expression….

    • Phanes Erichthoneus

      Microwave???? (shudders) The only thing I use the microwave for is for quickly softening refrigerated butter (3.5 minutes at 10% power and it’s perfect with my particular microwave), and once in a blue moon, if I’ve got the “emergency hunger”, I’ll throw a few corn chips on a small plate and melt some cheese on top if nothing else is convenient.

      I simply don’t like microwaved food at all. We even reheat leftovers in a regular oven.

    • Ken Edwards

      That is how I have made them for years, sometimes even turn the oven up hotter for crispiest skins

  • http://www.facebook.com/MDGPoker Michael Gatto

    outback rolls them in butter then the salt, worked there 5 years

    • stephaniemanley

      Someone mentioned in another post, they used to roll them in butter, now it just oil. I imagine they would be better with butter though!

  • Anon

    Outback rolled spuds in margarine before switching to lower cost veg oil. Still use kosher salt

  • http://twitter.com/BakoGeek BakoGeek

    I used to work at Outback Steakhouse. They soak their potatoes water overnight in salted water.

    • stephaniemanley

      Good to know. Thanks!

      • E

        BS….. they soak their chips (fries) for a short time after cutting to rinse away excess starch. Not only did I work for Outback, I was a Managing Partner in one of the busiest stores in the country.

        • http://www.copykat.com Stephanie Manley

          I know lots of places that soak their fries to remove the excess starch, no one likes brown fries.

  • Debby Foodiewife

    I made these potatoes, along with your green bean recipe. My adult son has never eaten a baked potato (if you can believe it). As a kid, he refused to eat them. Anyway, he LOVED the potato. At first he didn’t get that the best part is eating the skin. Once he tried it, the whole spud disappeared. I made mine in my cast iron skillet, and we got a beautiful brown crust on the bottom. Thank you!

    • http://www.copykat.com Stephanie

      Debby, I am so glad that you enjoyed this one. I was stumped by that crispy skin for so long. It is really hard to beat one of these potatoes. I love that you used your iron skillet. Those are such work horses.

    • Sunny

      I turn the potatoes every once in while to brown them on all sides!

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  • stamper1004

    This way of making baked potatoes is awesome!! Great flavor crispy outside and perfect middles!!

    • http://www.copykat.com Stephanie

      Before I made this recipe, I really thought the only way you could make a baked potato was to poke holes in it.

    • http://www.facebook.com/kt.kacer KT Kacer

      I also do with either Olive Oil or rub outside with butter then add coarse salt.

  • Dominque Smith

    came out perfect, crispy skin and fluffy inside, heck it came out better then my outback steakhouse

    • Stephanie Manley

      Oh that’s awesome. Fresh straight out of the oven is always best.

    • Ashley

      is it the same cooking time for 2 potato’s?

      • http://www.copykat.com Stephanie

        Yes, it would be the same cooking time.

      • toejam

        yes. You could do a whole oven full at the same time.

  • http://www.facebook.com/loni.carr.9 Loni Carr

    easy Pea-sy! You don’t have to poke holes in the skins of the potatoes before baking?

    • Stephanie Manley

      You don’t need to poke hokes in the skins of the potatoes before baking.

      • Sunny

        If you ever cleaned an oven after one explodes you’ll poke holes in them!

        • Gordon

          Amen to that, Sister Sunny!

    • Summer Sandy

      The hole poking is necessary when microwaving a whole potato so that it doesn’t explode!

      • stephaniemanley

        My recipe calls for baking, I think it is hard to get a crispy skin in a microwave.

  • http://www.facebook.com/loni.carr.9 Loni Carr

    Hm, this wasn’t suppose to post, see above posting for question!

  • Mary S

    Very simple and clear