For Better Baked Potatoes, Make Them Steakhouse-Style

There's a reason why potatoes are a global staple. Not only are they suited to a range of climates, they're also nutritious, filling, and there are endless ways to cook them. One of the best methods has to be baking steakhouse potatoes. Think of the last time you ordered a baked potato at a steakhouse. It probably had a fluffy, pillow-like interior and crispy, blistered skin that was loaded with earthy flavor. It's not the easiest version to cook, which is why they tend to taste better at restaurants, but you can make steakhouse-style baked potatoes at home with a few simple tricks.

The key is to generously rub olive oil and salt all over the skin. The salt will help draw out moisture, leading to a fluffier finish, while the oil adds flavor. You also might want to skip piercing the skins. Many recipes call for this step — including this ultimate twice-baked potato recipe – but it's not a requirement.

Potatoes contain a lot of water, which transforms to steam during baking. Poking tiny holes in the skin is often recommended to prevent them from bursting under pressure. But if you're slow cooking the potatoes, rather than microwaving them, you don't need to be as cautious, and the steam will actually lead to a tender interior. If too much steam escapes, the interior can dry out too much, which creates a mealy texture.

If you want to be cautious and pierce holes in the potatoes, don't do it a million times. Around two pricks with a fork should do it. Don't use foil, and if you can, bake directly on the rack rather than on a baking tray. The process takes time, so give the potatoes at least an hour at a high temperature (at least 400 degrees Fahrenheit), and don't take them out until they feel soft and the skin turns crispy.

Another fun steakhouse trick is to drop the potatoes from a height onto a cutting board or plate once they're baked. This shakes the insides, leading to a fluffier finish. A lot of restaurants also physically fluff the potatoes after cutting them open. In addition, steakhouses are careful to use the right type of potato for your recipe. You need a starchy variety with a low moisture content, like russets, rather than waxy red potatoes. The salt matters too — coarser crystals, like kosher salt or Maldon, will provide a delightful crunch.

Some coat the potatoes with bacon grease instead of oil for extra flavor, others use beef tallow for a crispier, tastier skin, while steaming beforehand will result in the creamiest baked potatoes. Top with butter, sour cream, bacon, cheese, or green onions, but be careful not to overdo things. And if you really want a steakhouse experience, serve your potatoes with a steak seasoned Ruth's Chris style. You'll be transported in no time.