Learn how to bake the best steakhouse salt crusted baked potatoes that are soft and fluffy on the inside with a golden crispy skin on the outside. This is the only guide you will ever need to make the best fluffy baked potatoes like that of your favorite steakhouse. Serve with this low-carb turkey chili or garlic butter.
Make the best salt crusted baked potatoes
Potato is one of the most versatile dishes in the world that can be served alongside anything. It is so versatile that it can be cooked in many ways like mashed, fried, boiled, or baked. This recipe offers the best steakhouse-style salt-crusted version of baked potatoes that is unique in its own way and is well-known for its fluffiness.
In today's blog post, I will teach you tips on how to make the best salt-crusted spud. This technique is completely hands-free as the oven does most of the job for you. Depending on the size of your spuds, you will have at least 60 minutes to yourself to do other things. This is a set-and-go recipe with a few key steps to getting it right every time.
Related post: Air fryer jacket potato
What you will need
To make this flavorful and nicely salt crusted baked potato, you will need the following ingredients
Oil: I like to use olive oil or extra virgin olive oil. yes, I know, you must have heard these oils make the spud bitter, however, I am yet to get that bitter taste when I use it. That said, you can use a neutral tasting oil such as vegetable oil, sunflower oil, or canola oil.
Sea salt: coarse salt is the best to use for this recipe, it sticks on to the spud and doesn't overkill the flavor.
A step-by-step method for making the best steakhouse salt crusted baked potatoes
First and foremost, in other to achieve a restaurant-style baked potato that is crispy on the outside and fluffy on the inside, you will need to choose the right kind of potato.
High-starch potatoes with low moisture such as russet or Maris piper are best for making jacket potatoes. Using the right spud with high starch content will help achieve fluffy potatoes that have crispy skin.
When selecting your potatoes, look for ones that are large, firm, and free of bruises or soft spots. Avoid potatoes that have started to sprout, as they may be past their prime. Using the right spud will result in a great result!
Here in the UK, these spuds are usually large (sometimes 4 in a pack) and labeled baking potatoes.
Clean the spuds
Jacket potatoes are mostly eaten with the skin and so it is important that it is clean and free of debris. Give the potatoes a good scrub under running water to remove any dirt and debris. Once that is done, you can either leave it to air dry if time is not of the essence or you pat it dry with a clean kitchen towel.
Poke holes in the potatoes
This step is important and most people forget. Honestly, I do forget too sometimes and thankfully, I have never had any case of an explosion. Poke the potatoes a few times all around with a fork or a knife, this will allow steam to escape during baking and prevent the potatoes from exploding. No need to poke them too far in, you just have a few pokes here and there and it should suffice.
If like me, you sometimes forget, Do not fret, simply open the oven and carefully poke the potatoes and return it to the oven to continue cooking.
You need to season your potatoes correctly before baking to make sure they are extra flavourful. Rub them with cooking oil with a high smoking point such as olive oil or vegetable oil then coat generously with salt, in this case, coarse salt. This will ensure the skin remains crispy and flavorful at the same time. Don't worry about oversalting the potatoes, as you can easily flake off the salt crust once the potato is baked.
Cook the potatoes at a high temperature
Lastly, the secret to achieving cooked potatoes with super crispy skin and a fluffy interior is to bake them in a hot oven. Also, it is important to preheat the oven before you put in the potatoes to bake. Baking at a temperature between 200C-205C/ 400F/425F would ensure an optimum result. It will cook evenly and also to perfection! Jacket potatoes can also be baked in an air fryer at a high temperature of 200C/400F.
Serve your salt crusted baked potatoes right
The first thing you do with your baked potato once it is cooked and slightly cooled is to cut it open lengthwise but not all the way through. Cut the potato into two equal parts with a sharp knife and then pull it apart gently. This will reveal an incredibly steamy fluffy interior that you can fluff with a fork.
Proceed to season it with a pinch of salt (be mindful here especially if you would be adding other toppings) black pepper, and butter. Don't skrimp the butter as it is a big part of serving jacket potato.
Now it's time to add the extra toppings aka baked potato bar, you can go all out or keep it simple like the classic bacon, grated cheese, and sour cream and chives combo.
Here are other toppings you will love
How long to bake potatoes in the oven
The size of the potatoes will determine the baking time, medium size potatoes can take around 45 -60 minutes while larger potatoes can take up to 90 minutes. You will know the potatoes are fully cooked when a fork can be inserted into the potato with ease and no resistance. If you can also feel it is soft to touch, then it is fully cooked.
More potato side dishes you will love
Salt Crusted Baked Potatoes
- 6 medium-sized baking potatoes about 250g / 0.5lb each
- 1 Tablespoon extra virgin olive oil sub with vegetable oil, sunflower oil, or canola oil.
- 2 Tablespoons coarse sea salt or use as needed
- Butter and black pepper to serve
- Preheat the oven to 200C/400F
- Wash the potatoes clean and pat dry with a kitchen paper towel or kitchen towel.
- Poke a few holes in the potatoes with a fork or a knife.
- Rub with cooking oil and generously season with sea salt making sure the potatoes are well coated all around.
- Place on a rimmed baking dish/tray.
- Bake in the oven for 60-90 minutes depending on the size of the potatoes. You will know that the potatoes are fully cooked when you pierce with a fork with ease and there is no resistance.
- Once cooked, remove from oven and slightly cool for a few minutes before carefully cutting lengthwise and across.
- Fluff the potato with a fork, then top with butter before adding any other topping of choice. Serve while still hot! Enjoy!
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
So there you have it, another easy and delicious baked potato dinner recipe that the whole family will love. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox