Description
Recreate the iconic Longhorn Steakhouse loaded baked potato in your own kitchen with this rich, buttery, cheesy guide that tastes even better than the original. Enjoy the steakhouse experience with full control over ingredients and flavor.
Ingredients
Scale
- 4 large russet potatoes (10–12 oz each)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 4 tablespoons unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup whole milk
- 6 slices bacon, cooked and crumbled
- 4 ounces sharp cheddar cheese, grated
- 2 tablespoons chives, chopped
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Wash and thoroughly dry potatoes.
- Poke holes with a fork, coat with olive oil and kosher salt.
- Bake directly on oven rack for 45–55 minutes until crispy and tender.
- Cool 5 minutes, cut slit lengthwise, press ends to open.
- Scoop out potato flesh, mash with butter, sour cream, milk, garlic powder, salt, and pepper.
- Mix in half the cheese. Spoon filling back into skins.
- Top with remaining cheese and half the bacon. Bake another 10–15 minutes.
- Finish with remaining bacon and chopped chives. Add sour cream if desired.
Notes
Use freshly grated cheese for best melt. Avoid overmixing potatoes to maintain light texture. Store unbaked or baked potatoes separately for make-ahead convenience.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 480
- Sugar: 2g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 65mg