The Secret to a Five Star Baked Potato/Perfect Baked Potato Every time/Steakhouse Approved

Discover the secrets to crafting the ultimate baked potato with a crispy skin and a soft, fluffy center! This unbeatable method kicks off with a quick brine, followed by a high-temperature bake to reach 205°F, and wraps up with a final oil roast for that mouthwatering, restaurant-style crunch. Finish it off with butter, sour cream, cheddar cheese, and chives — the full works! Whether you’re feeding the family or elevating your potato skills, this is the one and only baked potato recipe you’ll ever need. Full Recipe at www.buzzcooks.com ✅ Brine for maximum moisture ✅ Bake at 450°F until hitting 205°F internal temp ✅ Oil & crisp for the perfect skin ✅ Fully loaded with classic toppings 🔔 Subscribe for more comfort food and gourmet kitchen hacks! perfect baked potato crispy baked potato restaurant-style baked potato how to make baked potato baked potato recipe fluffy baked potato brine baked potato oil roasted potato skin loaded baked potato baked potato toppings baking potatoes at 450 best baked potato method ultimate baked potato guide potato side dish recipe easy potato recipe oven baked potato tutorial Youtube cooking show #learn #teach #cook #cooking #easyrecipes #simplerecipes Easy recipes Quick meals Homemade recipes Cooking tutorials Step-by-step cooking How to cook Cooking tips Meal prep ideas Simple recipes Cooking for beginners Instagram instagram.com/buzzcooks/?igsh=YndwOHdrbzdmMjQ0&utm_source=qr TikTok tiktok.com/@buzzcooks_youtube

Real quick before we get into the five-star potato, if you like history of Vegas at all, check out my newest channel, Vegas Buzz. It’s on YouTube, loaded with stories about the mob, the pioneers, everything history with Las Vegas. Check it out. The potato, it’s a wonderful thing. But did you ever wonder why when you bake a potato at home, it never tastes like that high-end steakhouse or that restaurant on the strip? Well, I’m going to show you the secret that how to make restaurant quality, high-end restaurant quality baked potatoes so good you’ll eat the whole thing. Coming up next on Buzz Cooks. I walked into that steak house, feeling kind of low, waiting on a t-bone, moving kind of slow. But then she rolled on in. Dressed in foil and steam with a golden crisp jacket, the star of my dream. She’s a fivestar baked potato, dressed in chives and cream. Loaded up with cheddar like a dairy loving dream. Don’t need no filet minion, no truffle or tomato. Just give me a time. The baked potato song. You like that? I’ll have it at the end of the video. You can listen to the whole thing. It’s pretty cool. All right. So, what we’re going to do is make sure we get our rusted potatoes. Good size. Make sure you wash them real good. Then, we’re going to get a big bowl. We’re going to add four cups of warm water and a whole bunch of salt. and we’ll whisk it in there to make sure the salt dissolves. And once the salt is dissolved, we’re going to take our potatoes. And we’re just going to give them a quick little bath in there, spin them around a little bit, make sure they get a little bit of salty water on them. Then we’ll put them on a rack. Do the other one. And once we get this one on the rack, we’re just going to get a nice little sharp knife, poke a couple holes in each one, and these babies are going in the oven at 450° for about 40 45 minutes or until you hit an internal temperature of 205. Now, once you get that temp, we’re going to pull them out and we’re going to get some neutral oil, sunflower oil, vegetable oil, and we’re just going to paint them with the oil to make sure that skin is coated all over with that oil. This is going to give you that amazing crispy skin. So, we’ll get them roll them over. Yeah, you don’t want to use your hand to roll them over them because they’re smoking hot right now. So, just kind of either get some tongs or do what I’m doing there and use the brush to move it about. So, once we get these coated, we’re going to pop them back in the oven for another 10 minutes. [Music] All right. So, we’re going to re adjust these onto the rack. [Music] And like I said, we’re going to pop these back in the oven for another 10 minutes. And once they’re done, we’ll get them on the cutting board. Now, when you go to slice these, you go two almost like a side by side X, not too wide, but like a tight X on top. Then get yourself some paper towels and gently push forwards and you’re going to get that perfect baked potato like you see at this restaurant. It’s going to pop right open. Now it’s ready to load up. Look at the steam coming out of that sucker. It’s smoking hot. So, we’re going two pads of butter. Then we’re going to come back with some shredded cheddar cheese [Music] and sour cream. Oh, I’m sorry. Bacon, then sour cream. Then bacon again. And then our chives. And I’m telling you, you have restaurant quality delicious baked potato. Never use foil that just steams it and makes it soggy. You like soggy skin, then use foil. If you got crispy skin like in these gourmet restaurants, do it this way. It is perfect. All right, we’ll see you on the next one. Remember, every Wednesday and Sunday a new video. Like, share, subscribe, and enjoy the five-star baked potato and the song coming up. I think you’ll like it. All right, we’ll see you on the next one. [Music] I walked into that steak house, feeling kind of low, waiting on a t-bone, moving kind of slow, but then she rolled on in, dressed in foil and steam with a golden crisp jacket, the star of my dream. She’s a five-star baked potato dressed in chives and cream loaded up with cheddar like a dairy loving dream. Don’t need no filt minion. No truffle or tomato. Just give me a fork and time alone with that baked potato. They brought her out on a platter. Glistening like gold. Butter melting slow like a love story told. Bacon bits like confetti. Sour cream like snow. One bite in and baby I knew I found my soul. She’s a fivestar baked potato with her crispy skin. A mountain of a flavor from the outside in. Don’t need no candle light. Don’t need a fancy dado. Just me and that hot five star baked potato. She’s soft on the inside, tough on the skin. She’ll stick to your ribs and she’ll do it again. Michelin stars couldn’t shine as bright. a spot in the moonlight on the Vegas night. [Music] I’ve tasted the world from Rome to Idaho. But nothing compares to that buttery glow. So when I’m feeling lost with no place to go, I head to the diner for that starchbased hero. I head to the diner for that starchbased hero. [Music]