Side Dishes
This Outback Baked Potato Recipe delivers the iconic restaurant experience at home—crispy cornmeal crown, fluffy interior, and that signature buttery pull-apart cheese. The secret lies in roasting the potato with cornmeal for a golden crust while keeping the inside perfectly tender.
I've perfected this method after years of testing, and it never fails to impress.
What sets this recipe apart is the crispy cornmeal crown that forms as the potato roasts, paired with the creamy, stretchy cheese that melts into a luscious blanket.
The bacon adds smoky depth, while sour cream and chives bring freshness to balance the richness. Every element comes together in a way that feels indulgent yet satisfying.
By the time you're done, you'll have a restaurant-quality baked potato with a crispy exterior that shatters at the first bite and a fluffy interior that's impossible to resist.
The cheese pulls apart in golden strands, while the bacon and sour cream add layers of flavor that make this dish feel like a meal in itself.
Perfect for game day, movie nights, or a hearty side dish alongside steak or burgers. This recipe delivers the same flavors and textures you love from Outback, but with the flexibility to customize toppings to your taste. Let's get started!
Ingredients for outback baked potato
Four giant potatoes turn into restaurant-style masterpieces with just these eleven ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 4 whole | Large, roughly equal size |
| Yellow Cornmeal 🌽 | ½ cup | Fine grind for best texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for even coating |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp or medium cheddar preferred |
| Cooked Bacon 🥓 | ½ cup | Crumbled, thick-cut preferred |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Fresh Chives 🌿 | ¼ cup | Finely chopped for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Olive Oil 🫒 | 1 tbsp | For drizzling on potatoes |
The potatoes are non-negotiable—Russet is the only way to get that fluffy interior. Grab the biggest ones you can find at Whole Foods or your local grocery store, but if they're not available, Yukon Golds work in a pinch. The cornmeal is what creates that iconic crispy crown, so don't skip it. Bob's Red Mill makes the best fine-ground stuff, but any yellow cornmeal will do. For the butter, Plugrá or Land O'Lakes are my go-tos—just make sure it's unsalted so you control the seasoning. The cheese? Sharp cheddar melts best, but medium works too. Pre-shredded gets clumpy, so grab a block and grate it yourself if you can.
No bacon? Cooked sausage crumbles or even crispy fried onions add great texture. Running low on chives? Green onions work too, but they're a little more pungent. The cornmeal can be swapped for crushed cornflakes if you're out, but it won't be quite as crispy. For the butter, if you're making a big batch, use a food processor to cube it quickly. The garlic powder is optional but adds that subtle restaurant touch—if you love garlic, bump it up to a full teaspoon. And if you're feeling fancy, add a sprinkle of smoked paprika to the cornmeal mix for extra depth.
These keep surprisingly well—reheat in a 350°F oven for 10-15 minutes until the cheese is melted and bubbly. Store in the fridge for up to 3 days, but honestly, they're best fresh. For game day prep, I like to make the potato crowns ahead and keep them warm in a 200°F oven while I assemble the toppings. The bacon and sour cream can be prepped the night before, saving you time on game day. Just don't assemble the full potatoes until you're ready to serve—they get soggy if made too far ahead.
Why You'll Love This Recipe
- I swear by this trick: just scrub the potatoes, poke 'em, and bake. The cornmeal crust handles all the texture work—no peeling, no fuss. Even my lazy Sunday mornings end with a hot, crispy potato.
- Minimal Chopping Required: I swear by this trick: just scrub the potatoes, poke 'em, and bake. The cornmeal crust handles all the texture work—no peeling, no fuss. Even my lazy Sunday mornings end with a hot, crispy potato.
- Crispy-Creamy Magic: That golden cornmeal crust cracks open to reveal fluffy insides—like a hug from the Outback. Add the bacon and cheddar, and suddenly, it’s ridiculously good. (Yes, even on a Tuesday night.)
- Meal-Prep MVP: Make a batch on Sunday, store the baked potatoes in the fridge, and reheat in 10 minutes. The bacon stays crisp, the cheese melts perfectly, and no one complains. My go-to for game days or lazy weeknights.
Step-by-step instructions for Outback baked potato recipe
Here's how to create restaurant-style baked potatoes with a crispy cornmeal crown and gooey cheese center.
Prep and Season the Potatoes
Preheat your oven to 425°F for maximum crispiness. Scrub the 4 whole Russet Potatoes clean and pierce each with a fork in several places to allow steam to escape. This prevents them from bursting during baking.
Place the potatoes on a baking sheet and drizzle evenly with the 1 tablespoon Olive Oil. Using your hands, rub the oil all over the potatoes until they're completely coated. Sprinkle the potatoes with 1 teaspoon Salt, 0.25 teaspoon Black Pepper, and 0.25 teaspoon Garlic Powder, pressing the seasoning into the skin so it doesn't fall off during baking. The oil helps create a crispy exterior while the seasoning ensures flavor in every bite.
Create the Cornmeal Crown
In a small bowl, combine the 0.5 cup Yellow Cornmeal with the remaining 0.5 teaspoon Salt, 0.25 teaspoon Black Pepper, and 0.25 teaspoon Garlic Powder. Mix well to distribute the seasoning evenly. This cornmeal mixture will create that signature crispy crown you get at Outback.
Once your oven reaches 425°F, carefully place the seasoned potatoes in the oven. Bake for 45 minutes, then remove them and immediately press the cornmeal mixture firmly onto the top of each potato. Return to the oven and bake for another 20-25 minutes until the cornmeal crown is golden brown and crispy. You'll know it's ready when it sounds hollow when tapped with your knuckles and has a deep golden color.
Add the Buttery Cheese Topping
While the potatoes are baking, prepare the cheese topping by cutting the 0.5 cup Unsalted Butter into small cubes and setting them aside. Once the cornmeal crowns are crispy, remove the potatoes from the oven and let them rest for 5 minutes to allow the steam to escape slightly.
Using a sharp knife, carefully slice a deep cross on top of each potato (about 1 inch deep) to create an opening for the filling. Place each potato in a small baking dish and sprinkle half of the 2 cups Shredded Cheddar Cheese evenly over the tops. Then, place the 0.5 cup Unsalted Butter cubes on top of the cheese. Return to the oven and bake for an additional 5-7 minutes until the cheese is fully melted and the butter has browned slightly. The cheese should be gooey and pull apart easily when you open the potatoes.
Assemble and Serve
Remove the potatoes from the oven and let them rest for 2 minutes to allow the cheese to set slightly. Using a spoon, gently fluff the cheese to create that perfect pull-apart texture. Sprinkle the remaining 1 cup Shredded Cheddar Cheese on top and mix it in with the melted cheese.
Top each potato with 0.125 cup Cooked Bacon and 0.0625 cup Sour Cream (about 2 tablespoons of each per potato). Garnish with 0.0625 cup Fresh Chives (about 1 tablespoon per potato) and serve immediately. The contrast of crispy cornmeal crown, creamy cheese center, and cool sour cream topping makes each bite irresistible.
Pro Tips For Making Outback Baked Potato
- Poke Holes First: Pierce those Russets with a fork before baking—yes, even if the recipe doesn’t say it. I learned this the hard way after watching my potatoes explode like overinflated balloons in the oven. Two quick pokes per side keeps the steam trapped where it belongs: inside the potato, not all over your counter.
- Toast the Cornmeal: Dry-toast the yellow cornmeal in a skillet for 2-3 minutes before mixing it into the butter. The nutty aroma deepens, and the texture becomes slightly crisp—no more bland, chalky coating. (Trust me, your taste buds will notice the difference.)
- Skip Pre-Cooked Bacon: Use raw bacon instead of pre-cooked crumbles if you’re in a hurry. Cook it straight in the oven atop the potatoes for 15 minutes—it crisps perfectly, saves cleanup, and adds that smoky fat right where you want it. Just drain it well before mixing in.
- Layer Cheese Last: Sprinkle the cheddar after the cornmeal-butter mix, not before. The cheese melts faster and sticks better to the top, forming a golden blanket instead of sinking into a gooey mess. (I used to dump it all in at once—don’t make my mistake.)
Storing and reheating your leftovers
Refrigerator Storage
Store your Outback-style baked potatoes in an airtight container for up to 3 days—I use glass Pyrex bowls with tight lids to maintain freshness. Let them cool completely before refrigerating to prevent condensation.
The cornmeal crown stays crispy best when stored separately from toppings, which can make the potato soggy if left on top. 🥔
Freezer-Friendly Prep
For longer storage, bake the potatoes fully (including the cornmeal crown) and freeze them unassembled for up to 2 months. Wrap each potato tightly in plastic wrap and place them in a freezer bag with all air removed.
Thaw overnight in the fridge before reheating—this preserves the crispy texture better than quick methods. 🧊
Oven Reheating Method
Preheat your oven to 350°F and place the unassembled potatoes (with cornmeal crown) on a baking sheet. Reheat for 10-15 minutes until the crown is crispy again.
Add butter cubes and cheese during the last 5 minutes of reheating so they melt perfectly. The internal temp should reach 165°F for safety. 🔥
Microwave Shortcut
For a quick fix, microwave the unassembled potato (cornmeal crown only) on high for 30 seconds, then flip and microwave another 30 seconds. Add toppings immediately—they won’t crisp up as well, but it’s a great backup for game day.
Cover with a damp paper towel to retain moisture. ⚡
Game Day Hack
Make the cornmeal crowns ahead and keep them warm in a 200°F oven while you prep toppings. Assemble the potatoes just before serving—this keeps the sour cream from breaking down and the bacon crispy. I also pre-cook the bacon and store it in the fridge for easy assembly. 🏈
Cheese Melting Tips
If the cheese looks dry after reheating, sprinkle 1 tablespoon of milk or water over it and cover with foil for 2 minutes to restore creaminess. For extra gooeyness, add 1 tablespoon of sour cream when reheating—it blends seamlessly with the melted cheese. 🧀
Nutrition facts
Frequently asked questions
Why does the Outback potato have a cornmeal crown?
The cornmeal creates that signature crispy texture that shatters at the first bite. When pressed onto the warm potato, it forms a golden, crunchy shell while the inside stays fluffy. This technique is what makes this potato feel like a restaurant dish at home!
Can I make these potatoes ahead of time?
Bake the potatoes fully (with cornmeal crown) and store them unassembled in the fridge for up to 3 days or freeze for 2 months. Just reheat the crowns first, then add toppings fresh for maximum crispiness and creaminess.
What if my cornmeal crown isn't crispy?
Try pressing the cornmeal on thicker or baking 5 extra minutes at 425°F. If it's still soft, your oven might run cool—consider using a baking stone or increasing temp to 450°F for the final 10 minutes.
Can I use Yukon Golds instead of Russets?
Yukon Golds work in a pinch, but they won't be as fluffy inside. For the classic Outback texture, stick with Russets—they're lower in moisture and create that perfect creamy interior when baked.
How do I keep the cheese from getting rubbery?
Never skip the butter cubes—they add moisture and prevent dryness. Also, add fresh cheese during reheating (last 5 minutes) rather than relying on pre-melted cheese.