Longhorn Steakhouse Sliced Baked Potatoes

Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 60 minutes | Serves: 4

Longhorn Steakhouse sliced baked potatoes are russet potatoes cut hasselback-style, seasoned with a kosher salt and smoked paprika blend, and baked at 400 to 425°F until the edges are golden-crisp and the interior is fluffy and fork-tender. You can recreate them at home in under an hour.

I have been testing this copycat recipe for over twelve years. My first attempt ended with a sliced-through potato and two burned batches because my oven was not fully preheated. That failure taught me the most important rule: temperature precision is everything. Baking at exactly 425°F, combined with a 10-minute cold water soak after slicing, is what produces that restaurant-standard crispy skin every time.

One honest note: reheating in the microwave destroys the crispy exterior completely. Use the oven or air fryer, or the texture will not hold.

LongHorn Steakhouse, owned by Darden Restaurants, is famous for its bold, no-fuss steakhouse sides. The sliced baked potato is one of its most beloved signature sides. It looks impressive, but the idea is beautifully simple.

You take a russet potato and make thin, even cuts along the top. You stop just before you reach the bottom so the potato stays in one piece. During baking, the slices fan out like the pages of a book. Each slice crisps up on the outside while the inside stays fluffy and tender.

It is sometimes called a Hasselback potato in other recipes. The LongHorn version uses a specific savory seasoning blend and is often served in a loaded configuration on the official LongHorn Steakhouse menu with toppings piled right into those crispy slices.

Part of what makes this dish a weeknight staple for so many home cooks is the value for money. A single order of steakhouse sides can add several dollars per person to a restaurant bill. Making this at home costs a fraction of that. You get the full brand fidelity of the LongHorn Steakhouse experience, including the restaurant benchmarking standard of crispy skin and fluffy interior, without leaving your kitchen. That is the convenience vs. quality equation that keeps this recipe at the top of social media feeds year after year.

Takeaway: A sliced baked potato is a whole russet potato with thin cuts fanned open, seasoned, and roasted until crispy outside and fluffy inside.

Here is what most copycat recipes get wrong. They focus on toppings and forget about the texture contrast that makes this dish special.

When you slice the potato, you create dozens of extra surfaces. Each surface drinks up the seasoned oil or garlic butter you brush on. The high oven heat then triggers the Maillard reaction, which is the same browning process that gives a good steak its golden-brown crust. Food science research published on ScienceDirect confirms this reaction is responsible for the colour, aroma, and flavour that develop when food is roasted or baked at high heat.

The slices act like little vents. Steam escapes through them during baking. This keeps the edges dry and crispy while the dense interior steams gently from the inside. The result is a perfect thermal contrast. Crispy skin on the outside. Fluffy interior on the inside. Every single time.

The optimal oven range for this is 400 to 425 degrees Fahrenheit, or 200 to 218 degrees Celsius. Below that, the potato steams instead of roasts. Above that, the outside burns before the inside cooks through.

Takeaway: Thin slices plus high heat plus seasoned oil equals the crispy exterior and fluffy interior you get at the restaurant.

The Exclusive Insight: The 10-Minute Cold Water Trick

After slicing, submerge the potatoes in cold water for 10 minutes. Then pat them completely bone dry.

This pulls surface starch off the skin. Less surface starch means less steam. Less steam means a crispier, more golden-brown crust when the high heat hits the potato.

I discovered this by accident. One evening I prepped ahead and left the sliced potatoes sitting in a bowl of water while I answered the door. That batch came out noticeably crispier than any I had made before. I have done it intentionally ever since. No other copycat recipe I have found mentions this step.

These are simple, affordable ingredients. Most are already in your pantry.

The Potatoes:

• • 4 large Idaho russet potatoes (about 250 to 300 grams each)

The Idaho Potato Commission confirms that Idaho russet potatoes are fat-free, cholesterol-free, naturally gluten-free, and certified heart-healthy by the American Heart Association. That makes them an excellent base for this recipe.

The Seasoning Oil:

• • 2 tablespoons olive oil or melted unsalted butter
  • 1 teaspoon kosher salt
  • Half a teaspoon of smoked paprika
  • Half a teaspoon of garlic powder
  • Quarter teaspoon of black pepper
  • Pinch of cayenne pepper (optional, for mild heat)

The Loaded Toppings (Optional):

• • Shredded aged cheddar cheese
  • Applewood-smoked bacon bits
  • Cool sour cream
  • Fresh chives, finely sliced
  • Whipped butter on the side

Equipment:

• • Two wooden spoons or chopsticks
  • A pastry brush or small spoon
  • A rimmed baking sheet lined with parchment paper
  • A sharp knife

If you are building out your kitchen setup, our guide to essential kitchen appliances you need at home covers the core tools worth having for recipes like this one.

UK and Canada Note: Maris Piper potatoes work brilliantly here. Their starch consistency and fluffy interior make them a close match for Idaho russet potato results.

This is the step that trips up most beginners. Here is the fix.

Place your potato on a cutting board. Lay one wooden spoon along each side of the potato. The spoons act as a physical stop. When your knife hits them, it cannot go any deeper. Make your cuts about 2 to 3 millimetres apart, slicing straight down until the knife rests on both spoons.

Work slowly and keep your cuts even. Uneven cuts mean uneven cooking. Some slices will burn while others stay undercooked. Take your time here. It only takes about two minutes per potato.

Takeaway: Two wooden spoons on either side of the potato prevent you from slicing all the way through. Simple, safe, and foolproof.

Before You Start: Prep Instructions

Tools You Will Need

• • Two wooden spoons or chopsticks
  • A pastry brush or small spoon
  • A rimmed baking sheet lined with parchment paper
  • A sharp knife

Ingredient Quantities at a Glance

• • 4 large Idaho russet potatoes (250 to 300 grams each)
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon kosher salt, half teaspoon smoked paprika, half teaspoon garlic powder, quarter teaspoon black pepper, pinch of cayenne

Follow these steps in order. Do not skip the drying step.

Baking Directions

Step 1: Preheat your oven. Set it to 425 degrees Fahrenheit or 220 degrees Celsius. Let it fully preheat before the potatoes go in.

Step 2: Wash and dry the potatoes. Scrub them under cold water. Dry them completely with a clean kitchen towel. Any moisture left on the skin will create steam and prevent the crispy exterior from forming.

Step 3: Slice the potatoes. Use the wooden spoon method described above. Cut every 2 to 3 millimetres, keeping cuts parallel and even.

Step 4: Make the seasoning blend. Mix the olive oil, kosher salt, smoked paprika, garlic powder, black pepper, and cayenne in a small bowl. Stir until fully combined.

Step 5: Brush the seasoning into every slice. Use a pastry brush to work the oil deep into each cut. Do not just coat the top. Get it in between the slices. This is where the smoky flavor profile and garlic and onion notes develop.

Step 6: Place on a lined baking sheet. Space the potatoes so there is a little room around each one. Crowding creates steam. Steam kills the crispy exterior.

Step 7: Bake for 40 to 50 minutes. The potatoes are ready when the slice edges are deep golden brown and a fork slides into the center with no resistance. That is your fork-tender texture signal.

Adding Toppings for the Loaded Version

Step 8: Add cheese for the last 5 to 7 minutes. If you are going loaded, scatter the shredded cheddar cheese over the top. Slide the tray back in until the cheese melts and bubbles.

Step 9: Add cold toppings after baking. Spoon on the cool sour cream, scatter the Applewood-smoked bacon bits, and finish with fresh chives. The thermal contrast between the hot potato and cool sour cream is part of the experience.

Takeaway: Dry potatoes, seasoned oil worked into every slice, and a hot oven are the three non-negotiable steps for restaurant results.

In my experience, the proprietary flavor at LongHorn Steakhouse comes down to four things. Kosher salt-rubbed skin. Smoked paprika for the earthy aroma and smoky flavor profile. Garlic powder for the savory, buttery undertone. And a whisper of cayenne for background warmth.

What most copycat recipes miss is the application method. Steakhouse kitchens brush the seasoning blend into the slices before cooking and then baste the potatoes again halfway through. Basting two or three times builds layers of flavor. Each coat caramelizes a little more with each pass. The salt-crusted finish you get on the outside is a direct result of this layering process.

Use kosher salt, not table salt. Kosher salt is coarser and dissolves more slowly. It creates that visible, crunchy, salt-crusted finish on the skin that table salt simply cannot replicate.

Takeaway: Kosher salt, smoked paprika, garlic powder, and layered basting are the secrets behind the steakhouse seasoning flavor.

These are the chef-level details that separate a good result from a great one.

Rotate the baking tray halfway through cook time. Ovens have hot spots. Rotating ensures every potato gets even exposure to the heat for a consistent golden-brown crust.

Do not use foil. Foil traps steam underneath the potato. Steam is the enemy of crispy skin. Use parchment paper instead. It allows airflow while preventing sticking.

If you have a convection setting, use it. Convection fans circulate hot air around the potato. This mimics the fan-assisted systems used in steakhouse kitchens and speeds up the crisping process by about 10 minutes.

For an extra crispy skin, rub a thin coat of olive oil directly on the outside of the potato before slicing. This creates a base layer that protects and crisps the skin independently of the seasoning oil you brush into the slices.

One of the best things about this dish is how easy it is to customize. The slices are a natural topping-to-potato ratio control system. Every topping falls right into the cuts and stays there.

Classic Loaded Steakhouse Style: Cheddar, Applewood-smoked bacon, sour cream, and fresh chives. This is the loaded baked potato version closest to the LongHorn Steakhouse menu presentation.

Low-Fat Herb Version: Skip the cheese and bacon. Use olive oil instead of butter. Finish with fresh thyme leaves and Maldon salt for a lighter, still deeply flavorful result. This is the version from the Hasselback tradition, and it works beautifully as a comfort food side with fish or chicken.

Homemade Dipping Sauce: A spoonful of rich homemade mayo works brilliantly as an alternative to sour cream. If you have never made it from scratch, this Gordon Ramsay mayonnaise recipe takes just 10 minutes and adds a silky, chef-level finish to every slice.

Spicy Tex-Mex Version: Add sliced fresh jalapeños into the cuts before baking. Swap aged cheddar for pepper jack. Top with a spoon of guacamole instead of sour cream.

Vegan Version: Use olive oil in place of butter. Skip the bacon and sour cream. Use a dairy-free cheese alternative and finish with pickled red onion and fresh herbs. Completely gluten-free and fully vegan with no loss of that low-effort gourmet appeal.

One option worth trying is a twice-baked approach. After the initial bake, scoop a small amount of the fluffy interior out of a few slices, mix it with sour cream and cheddar, then press it back in before the final 10 minutes. It is a preparation versatility move that adds a loaded baked potato richness to the already crispy format. If you want a cast iron skillet finish, transfer the baked potatoes to a hot cast iron skillet for the last five minutes. The direct contact heat gives the potato skins an extra caramelized crust that rivals anything you would get at Outback Steakhouse or any other major steakhouse chain. For a compact air fryer option that works beautifully for this recipe, the Ninja Crispi portable glass air fryer is worth considering, especially if you are cooking for one or two people.

Takeaway: The sliced format makes this potato a customization vehicle for almost any flavor direction, from classic loaded to vegan and gluten-free.

The Slices Are Soggy, Not Crispy

The most common cause is moisture. Wet potato skin prevents browning. Always dry your potatoes completely before seasoning. A second common cause is overcrowding. Give each potato its own space on the tray. If the potatoes are too close together, steam builds up between them and undoes all the high-heat work.

A third cause is an oven that is not fully preheated. Always wait for the oven to reach full temperature before the potatoes go in.

The Inside Is Still Undercooked

This usually means the potato is too large or the oven rack is too low. Use potatoes in the 250 to 300 gram range for consistent results. Place your rack in the center of the oven so heat circulates evenly around the potato. If in doubt, add 10 more minutes and test with a fork.

The Slices Fused Back Together

This happens when the cuts are too shallow or too far apart. Cut every 2 to 3 millimetres and go as deep as your wooden spoon guides allow. Deeper cuts fan out more dramatically during baking and create more of that earthy aroma and presentation plating effect you see on the plate at the restaurant.

Yes, and the results are excellent. The air fryer’s rapid hot air circulation creates a crispy exterior even faster than a conventional oven.

Set your air fryer to 200 degrees Celsius or 400 degrees Fahrenheit. Place the prepared potatoes in the basket with space between them. Cook for 35 to 40 minutes, basting once at the halfway point. The skin-on slices will be deeply golden and crisp. Add cheese for the last 3 minutes if using. If you do not own an air fryer yet, the Ninja Air Fryer Pro 4-in-1 handles this recipe exceptionally well and is one of the most reliable options for roasting and crisping at home.

The air fryer version is the best time-saving method for weeknight meals. It delivers the same steakhouse experience at home in about 35 minutes total.

Takeaway: Air fryer at 200C for 35 to 40 minutes produces a crispy exterior that rivals the oven version in less time.

These figures are per potato. Portion size and topping amounts affect the final numbers. The loaded configuration adds significant fat content from the cheese and bacon, consistent with a classic steakhouse side calorie profile.

These are built for protein pairing. The starch consistency and rich, savory seasoning complement bold meat dishes without competing with them.

At LongHorn Steakhouse, you will find them alongside the Outlaw Ribeye, the Renegade Sirloin, and Flo’s Filet. At home, they work just as well next to a grilled ribeye, a roasted chicken, or even a creamy salmon dish. The combination of buttery undertone from the seasoning and the crispy skin makes them a natural family-style dining centerpiece. If you want to serve a flavourful chicken dish alongside, my authentic murgh curry recipe pairs exceptionally well with these potatoes for a hearty family dinner. If you are looking to expand your weeknight cooking setup, our guide on how to choose the right kitchen appliances can help you match the right tools to the meals you love making most.

For a lighter meal, serve them as part of a vegetarian spread with a fresh green salad and roasted vegetables. They hold their own without meat.

You can prep these up to 24 hours ahead. Slice and season the potatoes, then cover them tightly with cling film and refrigerate. Take them out 20 minutes before baking to take the chill off.

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat and preserve the crispy exterior, use the oven or air fryer. Set to 180 degrees Celsius and reheat for 10 to 15 minutes. Avoid the microwave. It rehydrates the skin and turns the crispy exterior soft. For a quick stovetop reheat that still crisps the base, a wide electric skillet set to medium-high heat also works well, place the potato cut-side down for 3 to 4 minutes until the edges firm back up.

If reheating from frozen, allow the potatoes to thaw overnight in the fridge before oven reheating. Add toppings fresh after reheating for the best result.

How do you make Longhorn Steakhouse sliced baked potatoes? 

Slice russet potatoes with thin cuts using the wooden spoon guide method. Brush with seasoned olive oil, including inside each slice. Bake at 425F for 40 to 50 minutes until golden and fork-tender. Add toppings and serve hot.

What kind of potatoes are best for Longhorn sliced baked potatoes? 

Idaho russet potatoes are the best choice. Their high starch consistency creates a fluffy interior and crispy skin. In the UK, Maris Piper potatoes are the closest match.

How do you slice the potatoes without cutting all the way through? 

Place a wooden spoon or chopstick along each side of the potato before slicing. The spoons physically stop your knife before it reaches the base.

What ingredients and seasonings does the Longhorn version use? 

The key ingredients are kosher salt, smoked paprika, garlic powder, black pepper, and olive oil or butter. The salt-crusted finish comes from rubbing kosher salt directly on the skin.

What temperature and how long do you bake sliced potatoes? 

Bake at 425 degrees Fahrenheit (220 degrees Celsius) for 40 to 50 minutes. Rotate the tray halfway through. They are done when a fork slides into the center with no resistance.

Can you make Longhorn sliced baked potatoes in the air fryer? 

Yes. Air fry at 200 degrees Celsius for 35 to 40 minutes, basting once at the halfway point. The result is a crispy exterior and fluffy interior in less time than a conventional oven. Not sure which model to use? Our Ninja AF140 vs AF181 comparison breaks down which air fryer size works best for home cooking.

How do you get the slices extra crispy? 

Dry the skin completely before seasoning. Use a convection setting if available. Baste the slices two or three times during baking. Do not use foil, and do not crowd the tray.

What toppings go well with Longhorn sliced baked potatoes? 

Shredded cheddar, Applewood-smoked bacon, cool sour cream, fresh chives, and whipped butter are the classic loaded configuration. For a lighter version, try fresh herbs and Maldon salt.

Are Longhorn sliced baked potatoes gluten-free or vegan-adaptable? 

The base recipe is naturally gluten-free. For a vegan version, use olive oil, skip the dairy toppings, and finish with a dairy-free cheese and fresh herbs.

How do you store and reheat leftover sliced baked potatoes? 

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 180 degrees Celsius for 10 to 15 minutes. Avoid the microwave to preserve the crispy skin.

What is the difference between hasselback and Longhorn sliced potatoes? 

The slicing technique is the same. The difference is in the seasoning blend and application. The Longhorn version uses a smoky paprika and kosher salt rub with repeated basting, creating the signature proprietary flavor and salt-crusted finish.

Can you use sweet potatoes or other varieties? 

Yes. Sweet potatoes work well and add a natural sweetness that pairs nicely with the smoky seasoning. Adjust the cook time down by about 10 minutes as sweet potatoes are softer and cook faster.

Why do the slices fan out during baking? 

The heat causes the potato to expand. Because the cuts are thin and the base holds the potato together, the only direction the potato can expand is upward and outward. The slices fan open naturally as the starch softens.

How to prevent the potatoes from turning brown before baking? 

Soak sliced potatoes in cold water for 10 minutes immediately after cutting. The water prevents oxidation. Pat them completely dry before applying the seasoning oil.

What to serve with Longhorn sliced baked potatoes? 

They are a perfect steak pairing alongside ribeye, sirloin, or filet. They also work well with roasted chicken, grilled salmon, or as a standalone comfort food side dish.

Combining the right potato, the right slicing technique, the right seasoning blend, and the right temperature gives you the LongHorn Steakhouse experience at home. Every time.

The Idaho russet potato gives you the starch consistency and fluffy interior you need. The kosher salt-rubbed skin and smoked paprika create the earthy aroma and smoky flavor profile that make this dish recognizable. The cold water soak and high heat do the rest.

One reader, Jamie from Texas, made this recipe for a family steak night and sent a message the next day. “I made this tonight and it is AMAZING. Tastes just like the restaurant. My family thought I had ordered delivery. I am never going back to plain baked potatoes.”

That is the game-changer this recipe delivers. Not just a great side dish. A permanent upgrade to your weeknight staple rotation.

Looking for more to pair with this dish? Check out my guides on the Perfect Oven Baked Potato, Easy Air Fryer Steak, Loaded Hasselback Potato Variations, and the Best Steakhouse Side Dishes roundup. If you love recreating restaurant classics at home, my Portillo’s Baked Spaghetti copycat recipe is another crowd-pleaser worth adding to your rotation.