3-Ingredient Outback Steakhouse Baked Potato Copycat
4 russet potatoes (about 1/2 pound each)
1/2 cup vegetable oil
1 to 2 tablespoons kosher salt
Preheat the oven to 350 degrees F. Wash and dry the potatoes and do not poke each potato once or twice with a fork (so they won’t explode). Pour the vegetable oil into a small dish and dip a paper towel into the oil. Rub the oil all over each potato. Place the potatoes on a baking sheet. Sprinkle salt over the potatoes. Bake about 1 hour. Check the potatoes for doneness by inserting a fork into one. If it presses through easily, the potato has completed cooking
4 russet potatoes (about 1/2 pound each)
1/2 cup vegetable oil
1 to 2 tablespoons kosher salt
Preheat the oven to 350 degrees F. Wash and dry the potatoes and do not poke each potato once or twice with a fork (so they won’t explode). Pour the vegetable oil into a small dish and dip a paper towel into the oil. Rub the oil all over each potato. Place the potatoes on a baking sheet. Sprinkle salt over the potatoes. Bake about 1 hour. Check the potatoes for doneness by inserting a fork into one. If it presses through easily, the potato has completed cooking
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