This Steakhouse Baked Potato with Salt Jacket is something that my husband taught me how to make while we were dating! I added the “salt jacket” part, and it is still the best baked potato I’ve ever tasted. It’s better than all the restaurant potatoes that have the soft exterior skins. I don’t care how much you load them up. The crispy goodness of the potato skin makes all the difference. It’s like having two different potatoes in one. You get the yummy goodness of the buttery-creamy interior along with the crispy exterior which is reminiscent of potato skins.
How to Make a Steakhouse Baked Potato with Salt Jacket
1 medium to large Idaho Russet potato (per person)
1 tablespoon olive oil or ghee
Flaked sea salt (optional)
2) Pour a tablespoon of olive oil in the palm of your hand and coat potato. Repeat this step for every potato. Place the potatoes on a sheet of foil or on a parchment lined pan. Optional: sprinkle flaked salt onto the “jackets.” Bake potatoes for 1 1/2 hours.
What to serve with Steakhouse Baked Potato
- Pan-Seared Oven Roasted Tri-Tip
- Simple Chimichurri Sauce
- Perfect Sauteed Zucchini
- Mom’s Oven Roasted Ribs
Steakhouse Baked Potato with Salt Jacket
- 1 medium Russet potato
- 1 tablespoon olive oil
- 1 teaspoon flaked salt optional
- Preheat oven to 425 degrees. Wash and scrub potatoes, and dry them with paper towel.
- Pour a tablespoon of olive oil in the palm of your hand and coat potato. Repeat this step for every potato. Place the potatoes on a sheet of foil or on a parchment lined pan. Optional: sprinkle flaked salt onto the "jackets." Bake potatoes for 1 1/2 hours.
- After 1 1/2 hours remove from the oven and slice open right away to let the steam out so that it doesn't steam the skin soft again. (After all that is why we bake it without wrapping them in tin foil) Add a tablespoon of butter.