Dreaming of that perfect, crispy-on-the-outside, fluffy-on-the-inside baked potato, just like you’d get at a top steakhouse? While LongHorn is famous for its classic loaded spuds, we’re taking it up a notch! This recipe shows you how to master the Longhorn Steakhouse sliced baked potato – that visually stunning, fan-like potato with irresistible crispy edges and a tender interior. Get ready to recreate a restaurant-quality favorite at home with simple ingredients. It’s time to elevate your side dish game!

This recipe for “Longhorn Steakhouse sliced baked potato” will quickly become your favorite side dish! Here’s what makes it so great:

• Perfect Texture: Crispy outside, fluffy inside – every time.
• Easy & Impressive: Looks gourmet, but simple to make.
• Budget-Friendly: Uses common, affordable ingredients.
• Super Versatile: Pairs perfectly with any main dish.
• Restaurant Taste: Crafted to match that craveable steakhouse flavor you love.

ou’ve nailed the perfect crispy, fluffy sliced potato – now let’s serve them up! These versatile stars can truly elevate any meal. 

• The Steakhouse Star: Absolutely divine with a juicy grilled steak or seared chops. It’s the ultimate classic pairing!
• Chicken’s Best Friend: Perfect alongside roasted chicken, grilled breasts, or even crispy fried chicken. They soak up all the delicious flavors.
• Hearty Vegetarian: Load them up with extra toppings and serve with a mushroom steak or a big veggie medley for a satisfying meat-free meal.
• Crowd-Pleaser: Impressive for family dinners, BBQs, or game day. They’re always a hit and easy to dish out!
• Balance Your Plate: Add a fresh green salad or some steamed veggies for a complete and healthy meal.

Got leftovers? Lucky you! While these are best fresh, you can definitely enjoy them again.

Simply tuck any cooled potatoes into an airtight container in the fridge for up to 3 days. When you’re ready to reheat, skip the microwave for best results! A quick 10-15 minutes in a 350°F (175°C) oven will bring back that glorious crispiness. Honestly, I find freezing baked potatoes can make them a bit mushy, so I generally don’t recommend it if texture is key. Enjoy those delicious seconds!

You’ve already got those perfectly baked, crispy-edged potatoes – but how do you make them truly unforgettable? From my own kitchen, it’s all about simple, impactful touches:

• Garlic & Herb Power: Brush them with olive oil mixed with minced garlic and fresh rosemary or thyme before baking. It adds incredible aroma and flavor.
• A Hint of Heat: For a subtle kick, a pinch of cayenne or chili flakes sprinkled with the seasoning works wonders.
• The “Loaded” Factor: This is my absolute favorite! In the last few minutes, fan the slices, add some cheddar, then top with crispy bacon bits, sour cream, and fresh chives right out of the oven. Pure steakhouse indulgence!
• Parmesan Crisp: For an extra savory crust, a sprinkle of finely grated Parmesan about 10 minutes before they’re done bakes into a golden, salty crisp.

Yes, russet potatoes work best because they get fluffy inside and crispy outside. But you can use Yukon Gold potatoes, although they might not get as crispy.

Longhorn usually uses kosher salt, often a Sysco brand. They mix it with margarine to get their special flavor and feel.

To get that same texture, slice the potatoes thinly, but don’t cut all the way through. Brush them with oil or butter, add seasoning, and bake at 400°F for about 40-45 minutes. If you want them extra crispy, turn the oven up to 425°F for the last 5 minutes.

Yes, baked potatoes don’t have gluten in them on their own. Just make sure that any toppings you put on them, such as cheese or bacon, are also gluten-free.

You can prepare and season the potatoes up to 4 hours before you need them. When you’re ready to serve, bake them fresh to keep them crispy and flavorful.