Copycat Outback Baked Potatoes
I don’t know about you but sometimes when I go to a restaurant I get more excited by the sides than I do about the mains. Like take a bbq steak for example; I like it and all but it’s really overpriced and honestly I find homemade steaks better.
I’m never disappointed by the potato though ❤️
This is my rendition of Outback’s delicious potato. The quintessential Baked Potato recipe, with the crispiest, salted skin, it’s the side that always steals the show 🙂
Evenly spread some coarse salt into 6 little piles where the potatoes will be placed.
Coat the potatoes evenly with the oil, I use a small plate. I pour the oil onto the plate, roll the clean potato in the oil and the transfer the potato to the baking sheet (on top of the coarse salt piles).
Then season the top of the oiled potatoes with more of the coarse salt.
Bake at 375 for 45 – 60 minutes.
Let the potatoes rest for 5 minutes before cutting open.
Serve with your favourite toppings!
Copycat Outback Baked Potatoes
- Total Time: 50 minutes
- Yield: 6-8 1x
Description
The quintessential Baked Potato recipe. This is inspired by outback’s baked potatoes with the crispiest, salted skin, it’s the side that always steals the show 🙂
Ingredients
1–2 tsp Coarse salt
6 tbsp Canola oil
6 Medium russet potatoes, scrubbed clean and dry
Instructions
Preheat your oven to 375.
Evenly spread some coarse salt into 6 little piles where the potatoes will be placed.
Coat the potatoes evenly with the oil then transfer them to the baking sheet (on top of the coarse salt piles).
Season the top of the oiled potatoes with more of the coarse salt.
Bake at 375 for 45 – 60 minutes. Medium potatoes will be perfect after 45 minutes but larger potatoes need more time in the oven.
Let the potatoes rest for 5 minutes before cutting open.
Serve with your favourite toppings!
- Prep Time: 5 Minutes
- Cook Time: 45 Minutes
- Category: Side
- Method: Oven
- Cuisine: American