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Restaurant-Style Baked Potatoes

Crispy-skinned baked russet potatoes with fluffy interiors, finished with butter and herbs for a classic steakhouse-style side dish.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 292
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 large russet potatoes scrubbed clean and fully dried
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons coarse kosher salt plus more to taste
  • 1/4 teaspoon black pepper
For serving
  • 4 tablespoons butter
  • 1 tablespoon fresh chives or parsley chopped

Equipment

  • 1 Oven
  • 1 baking sheet place on lower rack to catch drips
  • 1 fork for piercing and fluffing
  • 1 knife for splitting potatoes

Method
 

  1. Preheat the oven to 425°F.
  2. Scrub the russet potatoes well under cool water, then dry them thoroughly with a clean kitchen towel.
  3. Pierce each potato a few times all over with a fork.
  4. Rub the potatoes with olive oil, then season evenly with coarse kosher salt and black pepper.
  5. Place the potatoes directly on the center oven rack and place a baking sheet on the rack below to catch any drips.
  6. Bake for 50 to 60 minutes, until the skins are crisp and a knife slides easily into the center.
  7. Remove the potatoes from the oven and let them rest for 2 to 3 minutes.
  8. Cut a slit lengthwise across the top of each potato and gently push the ends inward to open them.
  9. Fluff the interiors with a fork, then top each potato with butter and chopped herbs. Serve immediately.

Notes

Use russet potatoes for the fluffiest centers. Dry the potatoes very well before oiling for crisp skins. Do not wrap in foil if you want a restaurant-style texture.