Longhorn Steakhouse Sliced Baked Potato Recipe
These sliced baked potatoes are crispy, tender, and loaded with cheese, sour cream, green onions, and turkey bacon for a perfect side dish!
Servings: 4 servings
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup sliced green onions
- 1 cup cooked turkey bacon chopped
Instructions
- Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pat them dry. Using a sharp knife, make thin slices across each potato, being careful not to cut all the way through — keep slices connected at the bottom to create a fan effect.
- In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Generously brush this seasoning mixture all over the sliced potatoes, making sure to get in between each slice.
- Place the seasoned potatoes on a baking sheet lined with parchment paper or foil for easy cleanup. Bake in the preheated oven for about 45 minutes, or until the potatoes are tender inside and crispy on the edges.
- Remove the potatoes from the oven and sprinkle shredded cheddar cheese evenly over each potato. Top with chopped turkey bacon. Return to the oven and bake for an additional 5-7 minutes, until cheese is melted and bubbly.
- Dollop each potato with sour cream and sprinkle with sliced green onions. Serve immediately and enjoy!
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Small Bowl
- Brush
- Sharp Knife
Notes
- Use large russet potatoes for best texture; they crisp well while staying soft inside.
- Leave the bottom of each potato slice intact to hold them together during baking.
- Brush olive oil mixture thoroughly between slices to ensure flavor and crispiness.
- For extra crispy edges, bake potatoes on a wire rack over the baking sheet.
- Prepare potatoes ahead and refrigerate; add extra baking time if baking from cold.