Longhorn Steakhouse's Baked Potato
Longhorn Steakhouse's loaded baked potato is a popular menu item at the casual dining steakhouse chain. The loaded baked potato at Longhorn Steakhouse comes with a large russet potato that is baked and then topped with several ingredients.
Longhorn Steakhouse Baked Potato
Alright food lovers, let me take you on a journey to recreate one of the most sinfully delicious steakhouse side dishes known to humankind - the Loaded Baked Potato from Longhorn Steakhouse. Now, I'm not talking about some measly spud with a knob of butter. Oh no, this badboy is the Rolls Royce of baked potatoes.
I still vividly remember the first time I encountered this glorious creation. It arrived at my table looking like a vision straight out of a carb-lover's dream. A massive russet potato stuffed to the brim with a luscious, creamy filling dotted with smoky applewood bacon bits, sharp aged cheddar, cool tangy sour cream, and vibrant green onions. Just the aroma alone was enough to make my mouth water.
From that moment on, I was obsessed. I had to learn the secrets behind this potato perfection. Through relentless research (AKA multiple trips to Longhorn), I slowly unraveled the mysteries. And let me tell you, recreating it at home is a game-changer.
We start with high quality russets - none of those wimpy spuds will do. We're aiming for that light, fluffy texture inside while the skins get cracker-crisp from a hot oven bake. Pro tip: prick those babies with a fork before baking to let the steam escape.
But the real magic happens when you mix that potato flesh with a glorious combo of tangy sour cream (go for the premium stuff), melty aged cheddar, and applewood smoked bacon that's been crisped to perfection. Each bite is an explosion of flavors - salty, savory, creamy, smoky.
Now I like to take things to another level by stirring in some garlic herb butter that I whip up with parsley, paprika, a hint of cayenne for kick. This stuff is liquid gold and elevates those loaded spuds into something otherworldly.
Once you've restuffed the potato shells with that glorious filling and topped with extra cheese, bacon, and green onion, it's showtime. A quick return to the oven lets everything meld together in melty harmony.
The final flourish? A dollop of that garlic herb butter slowly melting over the top, infusing everything with pure indulgence. It's rustic, it's over-the-top, it's downright gluttonous in the best way possible.
I won't lie, this ain't health food, folks. It's a calorie bomb fit for a cheat day splurge. But sometimes you just have to treat yourself to some pure potato bliss. Just promisethat you'll savor every ridiculous, sinfully delicious bite.
So there you have it - how to bring the legendary Longhorn Loaded Baked Potato into your very own kitchen. It's a labor of love well worth the effort. Just don't say I didn't warn you about the inevitable food coma to follow!
Disclaimer: This recipe recreation is not affiliated with or endorsed by Longhorn Steakhouse. It's simply my own interpretation based on intense personal research (AKA eating lots of loaded baked potatoes). As always, consume at your own risk - and loosen those pants a notch!
Longhorn Steakhouse Loaded Baked Potato Recipe
prep time with cook time.
Serves 4 and contains approximately 730 calories.
American / Side Dish
Ingredients
- 4 large russet potatoes
- 1⁄4 cup butter, softened
- 1⁄2 cup sour cream
- 1⁄2 cup shredded aged yellow cheddar cheese
- 6 slices applewood smoked bacon, cooked crispy and crumbled
- 2 green onions, sliced
- Coarse sea salt and freshly ground black pepper
Garlic Herb Butter:
- 1⁄2 cup butter, softened
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1⁄2 tsp paprika
- 1⁄4 tsp cayenne pepper
When selecting the potatoes, look for large russet potatoes that are firm and free of blemishes or sprouts. Russets make the fluffiest baked potatoes. For the aged yellow cheddar, purchase a high-quality aged cheddar from the deli or cheese shop for maximum flavor. Applewood smoked bacon provides a nice smoky essence, but you can substitute regular thick-cut bacon if needed. Use fresh green onions and parsley for vibrant flavor. High-quality butter like European-style also enhances the richness.
Directions
- Preheat oven to 400°F. Scrub potatoes and prick several times with a fork. Bake directly on oven rack for 50-60 minutes until tender.
- Make garlic herb butter by mixing all butter ingredients until well combined.
- Once potatoes are done, allow to cool slightly then cut off tops. Scoop out potato flesh into a bowl, leaving 1⁄4 inch shell.
- Mash potato flesh with 1⁄4 cup regular butter until smooth and fluffy. Mix in sour cream.
- Fold in 1⁄2 of the shredded cheese, half the bacon, and half the green onions. Season with salt and pepper.
- Stuff potato mixture back into potato shells. Top with remaining cheese, bacon, green onion.
- Place stuffed potatoes on baking sheet and bake 10 more minutes until cheese is melted.
- Remove from oven and top each potato with a dollop of garlic herb butter.
This unique copycat recipe aims to recreate the rich, indulgent flavor of Longhorn's version but with an elevated twist from the garlic herb butter topping. The bacon is applewood smoked, the cheese is aged yellow cheddar, and fresh herbs bring brightness.
Baking the potatoes directly on the oven rack allows them to get a crispy skin while the insides become light and fluffy. Taking the time to scoop out the potato flesh helps create a uniform filling that combines seamlessly with the other ingredients.
Be sure to thoroughly mash the potato to remove any lumps before folding in the remaining fillings.
Stuffing the filling back into the potato shells creates a nice presentation. The final bake allows the cheese to melt while warming everything through. Don't skip the garlic herb butter - it adds an incredible aromatic, herby finish.
Check this video out about Longhorn Steakhouse Baked Potato.
Video Credit: Mashed YouTube
Rated 5.0 by 9 reviewers.
Recipe Tags: Longhorn Steakhouse Baked Potato, Longhorn Steakhouse Baked Potato Recipe
Published by: Dish Dupes
Longhorn Steakhouse Baked Potato Recipe FAQ
Q: What's the best way to bake the potatoes?
A: For perfect russet potatoes, bake them directly on the oven rack at 400°F for 50-60 minutes. Scrub them first and prick all over with a fork to allow steam to escape. This dry heat baking method yields a crispy skin and light, fluffy interior.
Q: Can I use a different type of potato?
A: Russet potatoes are recommended for their starchy, fluffy texture once baked. Other varieties like Yukon Gold or red potatoes have a more waxy, dense texture that doesn't achieve the same effect.
Q: What if I don't have applewood smoked bacon?
A: Regular thick-cut bacon works just fine as a substitute. Or you can use a smoked salt or small amount of smoked paprika to give it a hint of smoky flavor.
Q: How can I make this recipe vegetarian?
A: Simply omit the bacon and substitute vegetable broth or olive oil for the bacon fat when mashing the potatoes. Use vegan sour cream and cheese to make it fully plant-based.
Q: Do I have to make the garlic herb butter?
A: The garlic herb butter is totally optional but highly recommended! It adds so much flavor and a touch of richness. If skipping, just top the potatoes with a pat of regular butter or olive oil.
Q: The potato filling is too thick/dry - what can I do?
A: If the filling seems too thick, add a splash of warm milk or cream and continue mashing until the desired creamy, fluffy texture is reached. For a thinner consistency, stir in more sour cream.
Q: How do I reheat leftover loaded potatoes?
A: Allow the stuffed potatoes to come to room temperature, then refresh them in a 350°F oven for 15-20 minutes until heated through. Or microwave for 1-2 minutes per potato.
Q: How many loaded potatoes should I plan per person?
A: One Extremely Large Fully Loaded Potato can likely satisfy most appetites as a side. But if serving as a main dish, plan for 1-2 smaller loaded potatoes per person.
Contents including Recipe © Dish Dupes. Do not copy and paste elsewhere without explicit permission. All rights reserved.
Transparency Notice: It is important to disclose that some links within posts may be affiliated with providers of goods or services discussed. This could potentially result in compensation for me if you make a purchase through one of those affiliate links.
However, you are under no obligation whatsoever to make any purchases. My intention is simply to provide recipes and information for your benefit.
Before acquiring any products or services, whether online or in-person, I advise conducting thorough research to ensure they meet your needs and standards. Your decisions should be based on your own sound judgment after careful consideration.
