How do I make restaurant-style baked potatoes? Mine are never as good as steakhouse potatoes.?

Question

Restaurant baked potatoes have a crusty salted outer peel, full of flavor and the potato is uniformly soft. Mine have tough, chewy outer peels, just not the same. I have tried wiping with oil and rolling in salt, but it hasn't worked. There has to be some cooking trick that places like Applebee's, Chile's, Longhorn, etc. use to make their potatoes consistently good (it's not like they hire world-class chefs).

Answer 1

Here's what I have good luck with, .. pick nice looking idaho potaoes of good size, wash with water, dry off with paper towel. Put some vegetable oil or crisco on your hands and rub together and then rub all over the potato. Salt real good on the outside and put in a shallow baking pan, I use one of the bluish looking pans with the white specks( not sure if there is a particular name for that type of pan) Bake at 450 for about 45 minutes. This is the only way I have ever been able to get close to a restaurant potato. Microwave is fast and you still get a pretty good potato but this is close to restaurant quality.

Answer 2

Restaurant Style Baked Potatoes

Answer 3

Restaurant Baked Potatoes

Answer 4

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RE:
How do I make restaurant-style baked potatoes? Mine are never as good as steakhouse potatoes.?
Restaurant baked potatoes have a crusty salted outer peel, full of flavor and the potato is uniformly soft. Mine have tough, chewy outer peels, just not the same. I have tried wiping with oil and rolling in salt, but it hasn't worked. There has to be some cooking trick that places like...

Answer 5

You are on the right track. Roll it in oil or melted butter(my preference) season with kosher salt or flake salt and wrap in tin foil and bake 35-45 minutes at 350-400 degrees. If it's a large potatoe, poke it with a few holes with a fork for even cooking. If that doesn't work, go to the neerest steakhouse and order a baked potatoe and take it home.

Answer 6

I never have problems. It might be your potatoes; some are not appropriate for baking. I never get good results with plain white potatoes, and in my area, Russets aren't really grown as much, so they tend to be older and not as fresh. Once the skin starts getting rubbery, it's not good for baking.

I buy really good Yukon Gold potatoes. These have very rich, solid centres, and I've never had bad results with them.

Scrub the potatoes and rub with olive or canola oil. Shake with sea salt. Place on a cookie sheet with foil, shiny side up. Preheat the oven to 400 and bake for 45-50 minutes.

Answer 7

They are probably not using the microwave to cook them. Potatoes cooked in the oven are always much better.

Wash the dirt and grit off the peel, then rub with oil, wrap in foil, (the shiny side against the skin) and put in a 350 degree oven for at least an hour. (I like your idea of rubbing a little salt on the peel, but have never tried it.)

Don't forget to pierce the skin to avoid having the potato blow up in the oven, just poke a fork about 1 inch into the thickest part before rubbing on the oil.

Answer 8

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Answer 9

First prick your potatos X wise along the long and short axis. Then wrap in kitchen towel and give 10 minutes in the microwave. Remove, unwrap, and cut along the "pricks". Put on a baking tray in a hot (200deg C, gas Mark 7) oven for 30 minutes. Use a knife or fork, inserted along the cuts to stir and "mash up" the potato. Add butter, or the filling of your choice. Serve, eat and enjoy.

Answer 10

They wrap the potato in foil wrap. But the restaurant I used to work at baked them in a plastic cooking bag in the microwave for 17 minutes.