This salty steakhouse style baked potato recipe is perfect as is, but you're welcome to jazz up the toppings any way you like. And let it be known, the garlic cheese butter would make the most epic garlic bread topping of all times.
Ingredients
- 6 large russet potatoes
- 3 tablespoon kosher salt
Optional Toppings
- Garlic Cheese Butter *see recipe below
- sour cream
- Cheddar shredded
- crispy bacon
- fresh chives chopped
Garlic Cheese Butter
- 16 tablespoon unsalted butter room temperature
- 6 ounces cheddar shredded
- 1 ounces Romano cheese grated
- 2 cloves garlic minced
- ¼ teaspoon Worcestershire sauce
- 1/2 teaspoon of Gaby's Everyday or Chimi
- ¼ teaspoon cayenne pepper
- Kosher salt and freshly cracked black pepper to taste
Instructions
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Use a stand mixer fitted with the paddle to whip up the room temperature butter, on medium high for 2 minutes. Stop the mixer and add in the cheddar, Romano, garlic, worcestershire sauce, Dalkin&Co Seasoning and salt and pepper and continue to beat on medium high for 3 minutes. Use right away scooped liberally on a hot baked potato or keep in the refrigerator for a few weeks.
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Preheat the oven to 425°F and line a baking sheet with foil.
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Wash the potatoes one at a time and while its still wet liberally rub the kosher salt all over and place directly on the foil lined baking sheet, repeat the process with the remaining potatoes. You want a nice visible coating of chunky salt.
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Place into the oven and bake until the insides are tender and the skin is crisp, 45-60 minutes. You can flip the potato at the halfway mark, about 25 minutes, or not. It’ll still be amazing. Use a sharp paring knife to test for doneness, if there's no resistance when you pierce the potato it’s done.
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When ready to serve, slice the top of the potato open with a kitchen towel to protect your hands, give it a squeeze from the sides to slightly smash and open it up. Fluff the insides with a fork and serve with all the toppings.