Oven Baked Potatoes

Posted in Blog, Recipes, Side Dish
oven baked potato

Oven baked potatoes are those delicious potatoes you get at restaurants with the crispy, salty skin.

I loooooove Outback Steakhouse. My favorites there are the ranch dressing, side salads, bloomin’ onion, cheese fries, kookaburra wings, chicken on the Barbie, and the oven baked potatoes.

Oven Baked Potatoes

The oven baked potatoes are super easy to make at home but take more time than heating them in the microwave. It’s a slower cooking process in the oven but leaves the outside skin crisp and salty.

I like making several at a time and then reheating them for lunch over the next couple of days. Just cool them down, place in a sealed bag, refrigerate until ready to use, and then heat up in microwave. Baked potato and salad for lunch= WIN!

oven baked potato

For dinner, I recreate chicken on the Barbie with a baked potato and side salad. I also make their ranch dressing homemade and try to recreate their side salads. It’s never as great as the real Outback but it’s close. It’s also a lot cheaper!!

Potato toppings are endless. Go light with a little butter and chives or make it a meal with chicken, broccoli, and cheese sauce. Other toppings can include: sour cream, chicken alfredo, shredded cheese, nacho cheese, bacon, chili, taco meat, or anything else you can think of.

You can also make loaded potato skins, gnocchi, twice baked potatoes, hash browns, and more from the left over oven baked potatoes.

Oven Baked Potatoes

Crispy, salty oven baked potato just like the restaurants make.
Course Side Dish
Cuisine American
Keyword baked potato, oven baked potato, oven side dish, potato side dish, potatoes
Prep Time 5 minutes
Cook Time 1 hour
Servings 4 potatoes


  • 4 ea russet potatoes
  • 4 tbsp olive oil
  • 1 tbsp coarse salt optional


  1. Preheat oven to 400 degrees.
  2. Wash the outside of the baked potatoes throughly. Use a soft scrub brush if you have one.
  3. Poke about 10 holes into each potato using a fork or knife. Spread them out all over the potatoes, not all in one place.
  4. Coat the outside of each potato with olive oil. You want it lightly coated but not dripping.
  5. Sprinkle coarse salt on the outside- optional. I put one to two twists of a salt grinder on each side.
  6. Place the potatoes on a baking sheet and bake for 45-60 minutes. Potatoes are done when you can easily pierce all the way through with a fork or knife.
  7. While they are still hot, slice along the top of each potato with a knife. Do not cut all the way through. Taking a towel or oven mitts, grab hold of each side of a potato and squeeze while pushing towards the middle. This will open the potato and easily break it up inside. Repeat with any remaining potatoes you plan to serve immediately.
  8. For the potatoes you are planning to save for later, leave uncut and place in the refrigerator. When ready to use, take out desired number of potatoes and heat in microwave until heated through.
  9. Serve with butter, sour cream, shredded cheese, bacon, chives, chili, or any other toppings.

Recipe Notes

You can also pre-cook a batch of potatoes and use them for loaded potato skins, gnocchi, hash browns, or twice baked potatoes. 

Use the left over potatoes to make these twice baked potatoes.

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