Longhorn Steakhouse Baked Potato Food

STEAKHOUSE STYLE BAKED POTATO

Steps:

• Preheat your oven to 425 degrees with the oven rack in the middle. Line a baking sheet with parchment paper.
• Rub the potato with olive oil until it is well coated and sprinkle with salt and transfer to the parchment lined baking sheet. Roast the potato whole (don't poke any holes in it) until it is soft when you squeeze it with your hand. The baking time will depend on the size of your potato, but usually 45 minutes - 1 hour.
• When you take the baked potato out of the oven, drop it onto a plate or cutting board from 10" up. By dropping it, you loosen the inside of the potato so it is light and fluffy inside when you cut into it.
• Cut a slit down the length of the baked potato, pinch the edges together to make the opening bigger, and fill the baked potato with desired amount of the fillings.

LONGHORN STEAKHOUSE GRILLED LOADED BAKED POTATO RECIPE

Steps:

• Scrub the potatoes under cold water to remove any dirt. Then, completely dry the potatoes.
• Heat your grill to 375°F.
• Wrap each potato in foil.
• Place on hot grill over indirect heat. Cook for 1 hour, turning occasionally.
• Remove from grill and allow to cool enough to handle.
• Lay the potatoes flat on the counter or cutting board. Cut off the top of each potato.
• Using a spoon, scoop out all but about a 1/4-inch of the flesh of each potato (creating a "potato boat").
• Place removed flesh from all 4 potatoes into a large bowl.
• Add butter, sour cream, sliced green onion and buttermilk. Mix until thoroughly combined and a mashed-like consistency forms.
• Season with salt, pepper, and garlic powder, to taste.
• Brush the outer skins of each potato with olive oil.
• Sprinkle with salt.
• Place the oiled and seasoned potato shells on a sheet pan.
• Evenly fill each potato with the mashed-potato mixture.
• Then, evenly top each potato with shredded cheddar and bacon crumbles.
• Place the filled potatoes directly on the grates of the grill over direct heat. Slightly press down on each potato to get a flat bottom for extra contact. Cook until skins are crisp and grill marks form, about 8 - 10 minutes. The insides of the potatoes should be warm and the cheese fully melted.
• Remove from grill.
• Serve hot.

OVEN BAKED POTATOES {STEAKHOUSE COPYCAT}

Steps:

• Preheat the oven to 425ºF.
• Wash and dry the potatoes.
• Pierce the potato 2-3 times with a fork (See notes in article above!)
• Rub oil all over the potatoes (or choose one of the other options above to rub on the outside).
• Rub salt all over the potatoes. We prefer coarse sea salt or pink himalayan salt.
• Place the potatoes on a baking sheet and bake for about 45 minutes.
• The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
• Serve with butter, cheese, chives, sour cream and all of your favorite toppings!

LONGHORN STEAKHOUSE MASHED POTATOES

Steps:

• Peel and cook potatoes until soft with preferred method. I personally used my Instant Pot using this Instant Pot Mashed potato recipe (I just stopped after I drained the water, as this recipe is different). I peel the potatoes and quarter them, cover with water (or you can just do two cups) and cook on manual high for 7 minutes.
• If you cook in a pot, bring the water to a boil, add potatoes, and then bring down to a simmer. Cook for about 20-25 minutes, or until a fork goes through easily.
• Drain excess water. Set aside one potato in a bowl.
• Mix together the softened butter with the minced garlic.
• Add the heavy cream, butter, and sour cream to the potatoes and mix until pureed with a hand mixer. You may have to add more heavy cream to get them REALLY smooth.
• With the potato you set aside, mash coarsely.

COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP

Steps:

• 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.