Steakhouse Baked Potatoes
Want to make the best steakhouse baked potato at home? Learn how to achieve that fluffy center and a crispy, salty exterior that crackles when you cut into it.
Servings: 4
Calories: 292kcal
Equipment
- 1 half sized sheet pan (18 inches x 13 inches x 1 inch height)
- 1 cookie sheet metal wire cooling rack To allow oven heat to circulate around the potatoes
- instant-read thermometer
Ingredients
- 4 large russet potatoes 15-16 ounces each
- 2 tablespoons Maldon sea salt flakes
Instructions
- Preheat the oven to 400 ℉.
- Thoroughly wash and scrub the russet potatoes with water to remove any surface dirt. Don't dry them.
- Prick each potato 6-9 times with a fork. This allows steam to escape and prevents the potato from potentially exploding in the oven.
- Line a cookie sheet with parchment paper or aluminum foil for easy cleanup. Place a metal wired rack over the lined cookie sheet.
- Sprinkle the Maldon salt flakes over each potato. Rotate the potato while sprinkling the salt over it.
- Place the salted potatoes on the wire rack.
- Bake in the oven until their internal temperature is 205-210℉ which takes about 80 minutes.
Nutrition
Calories: 292kcal | Carbohydrates: 67g | Protein: 8g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 3507mg | Potassium: 1539mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 3mg
