How do I make baked potatoes like in the restaurant. Mine do not compare.?

Question

There must be a secret procedure. I use real butter and real sour cream but they just do not taste as good as at my favorite steak house.

Answer 1

Put the potatoes in a bowl of real salty water for an hour before you cook them. it makes the outside crusty and more flavorful. Bake at 350 degrees for about an hour (longer if they are big ones)

Answer 2

The first thing to check is what size potatoes you are buying. In restaurants they start off by buying a size not readily available at your local grocery stores. However, that size potato is alot of time available at places like Sam's Club and such.
Next wash and scrub until very clean. Allow to dry.
Rub skins with oil. Olive or vegetable oil.
Then rub with salt.
At that point you can either wrap in aluminum foil or lay on baking sheet and bake without foil.
Restaurants do it both ways.
Without foil will give a tougher skin.
Then cook for an hour at 350 or higher and flip over and bake for another 30 minutes.
Squeeze to check for doneness.
Slice thru foil and all lengthwise and sqeeze to fluff the white insides.
Salt lightly, pepper lightly, butter and sour cream.
Sour cream can be flavored with snipped chives and a 1/4 tsp. sugar just for something different.
good luck

Answer 3

There are three secrets.
1) Buy only IDAHO potatoes for baking. They cook up nice and dry/flaky.

2) Scrub the skins of the potatoes, dry and lightly oil them. Wrap in foil and bake in a conventional oven till a squeeze (with a pot holder) tells you the potato gives in to that pressure. That means they're done.

3) If you're not going to serve them immediately, punch a few holes in the foil and through the skin to let out steam. That will keep the potato flesh dry.

Don't put the sour cream or other trimmings on until served. Those ingredients all contribute moisture to the potato and reduce its flakiness.

Answer 4

Their ovens are very hot and the potato bakes quickly. Most restaurants also rub them with butter then roll them in a coarse salt, such as sea salt and then roll them in aluminum foil. This turns out very well. Oh and make sure when you take the potatoe out of the oven and it is still in the foil you grab it in a towel or oven mitt and squeeze it lightly with your hand a few times to break/fluff the potatoe. Good luck..works great for me!

Answer 5

My folks always zapped them for 2 to 3 minutes in the microwave just enough to soften a bit then they rolled them in butter wrapped them in foil and set them on the grill for thirty minutes or until they were tender. The best Potato I have ever had better than any restaurant.

Answer 6

I take a baking potato, wash it, cut slits in it all over and put it into a plastice bag (Wal-mart type). Just fluff the bag around it and good on high for about 6 minutes, bigger potato, more time. It will be extremely hot when you tke it out, so be careful. When you cut it open, it will fluff up just like in the restaurant. Good Luck!!

Answer 7

Resturant use convection ovens ( it has a fan in the back to circulate the air) this gives them a more even cook, otherwise they are prepared the same try wrapping it in foil with a slight gap for ventilation.

Answer 8

ok you gotta wrap them in foil and bake them for about 40 mins on 350. if you do that they should be the same cuse that is how the resturants do it.

Answer 9

i wash mine heat oven 400 poke holes in potato take crisco grease the potatoe salt it i use garlic salt put in oven no foil it is crunchy and delious and you can eat the skins also

Answer 10

They actually bake them in a real oven, not a microwave.