My aunt used to prepare baked potatoes frequently, and after trying a similar-tasting baked potato at Red Lobster, I decided to try making this dish at home. This Red Lobster Baked Potato recipe is surprisingly easy, quick, and delicious.
Having spent my entire childhood near the coast, my aunt’s version of Red Lobster’s baked potato consistently stood out as a comforting meal. So, for me, Red Lobster’s baked potato isn’t just a dish; it’s a cherished memory from childhood of enjoying and sharing delicious food.
If I talk about its origin, Red Lobster is an American seafood restaurant chain popular for its fresh seafood dishes. However, Red Lobster is not only well-known for that but also for its baked potatoes, which people love and appreciate. Their amazing cooking style with baked potatoes, with a crusted exterior and perfectly cooked rich, creamy interior, makes this dish effortlessly impressive as a side dish or a meal.
The best part is that this perfectly baked potato pairs flawlessly with creamy toppings. I always lose myself in the rich, buttery goodness paired with a spoonful of sour cream and cheese. Each bite sends me back to cozy evenings spent enjoying seafood delights with amazing sides like this and savoring every comforting flavor.
Now, it is your turn to explore the magic of Red Lobster’s baked potato—its fascinating appeal, the art of its preparation, and why it continues to hold a special place in the hearts of seafood lovers worldwide. Let’s celebrate the simple pleasures of mouthwatering food and the fond memories that this classic dish brings to our tables.
Equipments Required
- Large Spoon: I prefer using a large spoon to stir and toss the veggies.
- Basting Brush: To coat the potatoes, I recommend using a basting brush.
- Knife: For finer cuts, I suggest using a sharp knife.
- Chopping Board: Always use a chopping board for effectively slicing veggies and mincing garlic.
- Spatula: To ensure my dressing is tossed evenly, I use a spatula.
- Baking Tray: I recommend using a baking tray to bake the potatoes.
Red Lobster Baked Potato Ingredients And Substitutions
Note: The ingredients mentioned below are enough to make four portions of Red Lobster baked potato. However, you may adjust as needed for more or fewer servings.
- 4 Russet Potatoes
- 1/4 Cup Olive Oil: If you don’t have olive oil in your kitchen, you can try substituting it with canola oil.
- 1 Teaspoon Sea Salt: I recommend kosher salt as a perfect substitute for sea salt.
- 1 Cup Cheddar Cheese, shredded
- ½ Cup Sour Cream: I suggest substituting the sour cream with cream cheese. It is the best replacement for the same.
- ½ Teaspoon Black Pepper
- 3 Sticks of Unsalted Butter
- ¼ Cup Bacon Bits
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 5 Minutes | 1 Hour | 1 Hour 5 Minutes |
How To Make Red Lobster Baked Potato At Home
Step 1
Place the potatoes coated with olive oil on a baking sheet.
Step 2
Now, sprinkle sea salt on top of the potatoes.
Step 3
Next, transfer the baking tray to the preheated oven at 350°F and let the potato bake for about 1 hour.
Step 4
Once baked, remove the potatoes from the oven and slice them deeply on one side. Top with the rest of the ingredients.
Step 5
Your Red Lobster Baked Potatoes is ready.
Expert Tips That I Recommend
- You can enhance the flavor profile by using smoked salt or other specialty seasonings, such as Cajun seasoning or chipotle powder, to give the potatoes a smoky or spicy kick.
- I prefer adding herb-infused butter. I mix softened butter with finely chopped fresh herbs like parsley, chives, or dill. I spread this mixture over the potato before serving it for added richness and flavor.
- After the potatoes are baked, scoop out the flesh and mix it with desired fillings such as cheese, bacon, sour cream, and herbs. Refill the potato skins with this mixture and bake again until heated through and the tops are golden brown.
- To add a luxurious touch, drizzle a small amount of truffle oil over the baked potatoes just before serving. This adds a rich, earthy flavor that compliments the potato’s natural taste.
- Cook thinly sliced onions low and slow until golden brown and caramelized. When done, I like topping the baked potatoes with these sweet and savory onions for added depth of flavor.
- Instead of sour cream, I use crème fraîche or mascarpone cheese for a creamier and more indulgent topping.
- I prefer turning baked potato skins into nachos by topping them with cheese, black beans, jalapeños, and salsa. You should also bake the potato skins again.
- I experiment with stuffed potatoes by mixing the potato flesh with cooked vegetables, meats like diced ham or shredded chicken, cheese, and seasonings. I also refill the potato skins and bake until heated through.
- I suggest grating fresh lemon zest over the baked potatoes before serving for a bright citrus flavor that complements seafood or grilled meats.
- Mix softened butter with Dijon mustard and spread it over the hot baked potatoes. I do this often and can vouch that the tangy mustard adds a unique twist to the dish.
- Another good tip is infusing the oil with some garlic and herbs before coating the potatoes for extra flavor.
FAQs About Red Lobster Baked Potato
Nutritional Information Per Serving
Red Lobster baked potatoes are a healthy and nutritious dish. They are a great source of vitamins, minerals, and fiber. However, they contain fats like butter and cream, so they are best enjoyed in moderation.
Here’s a breakdown that I have provided of its nutritional aspects:
| Calories | 1138 kcal |
| Carbohydrates | 45 g |
| Protein | 17 g |
| Fat | 101 g |
| Saturated Fat | 54 g |
| Polyunsaturated Fat | 7 g |
| Monounsaturated Fat | 32 g |
| Trans Fat | 3 g |
| Cholesterol | 227 mg |
| Sodium | 1057 mg |
| Potassium | 991 mg |
| Fiber | 4 g |
| Sugar | 2 g |
| Vitamin A | 2584 IU |
| Vitamin C | 13 mg |
| Calcium | 293 mg |
| Iron | 2 mg |
Those with varying dietary preferences can enjoy Red Lobster baked potatoes. The dish is unsuitable for vegan diets because it contains dairy products such as butter and sour cream. However, it is fit for gluten-free diets as it essentially has no gluten.
Moreover, the dish doesn’t align with the keto diet due to its inclusion of potatoes, a high-carb food, and dairy. However, you can accommodate specific dietary preferences by omitting dairy toppings or choosing alternative ingredients.
Recipe Variations For Different Diets
- Vegan Diet: For a vegan diet, I suggest replacing cheese, butter, and sour cream with plant-based cream cheese or yogurt. Use dairy-free alternatives, such as vegan margarine or olive oil, for a buttery flavor. You can also use vegan bacon or omit it completely for both vegan and vegetarian diets.
Storing And Reheating This Recipe
Storing –
- In The Refrigerator: After baking, let the Red Lobster-style baked potato cool completely at room temperature. Once cooled, tightly wrap it in aluminum foil or place it in an airtight container to retain moisture. Store in the refrigerator for up to 3–4 days to maintain freshness before reheating.
- In The Freezer: Once cooled, I tightly wrap the baked potato in aluminum foil or place it in a freezer-safe, airtight container. I then store the packed baked potato in the freezer, maintaining its texture and flavor for 2–3 months.
Reheating –
- In The Oven: I recommend preheating your oven to 350°F. After that, place the potato on a baking sheet or oven-safe dish. Optionally, add a small pat of butter or a splash of milk to enhance moisture. Cover the potato loosely with aluminum foil to prevent drying, then bake it for about 20–25 minutes or until heated through. Stir halfway through to ensure even heating and maintain its fluffy texture.
- In The Microwave: To reheat the Red Lobster-style baked potato in the microwave, I start by transferring the potato to a microwave-safe dish. Optionally, add a small amount of butter or a splash of milk to help retain moisture. Heat the potato on medium power (50–70%) for 1-2 minutes, checking halfway through to ensure even heating. Continue heating the potato at intervals until it is sufficiently hot. Â
What To Serve With This Recipe
This Red Lobster-style baked potato pairs well with a variety of dishes that I am sharing with you all. Consider serving it alongside:
- Seafood: To complement the potatoes’ rich flavors with fresh seafood, I like serving them with shrimp skewers, grilled salmon, or steamed lobster tails.
- Green Salad: I like to pair a crisp, refreshing green salad with vinaigrette dressing, which offers a contrast in texture and flavor and balances the hearty potato.
- Grilled Vegetables: I prefer having grilled veggies such as asparagus, zucchini, or bell peppers, which add a colorful and nutritious element to my meal.
- Garlic Bread: I enjoy garlic bread with my baked potato, as the rich, buttery taste enhances the savory and earthy taste of the potato.
- Soup: My favorite complimentary dishes are creamy seafood bisque or a light vegetable broth, which provides a comforting and satisfying addition alongside the baked potato.
These dishes enhance the flavors of the red lobster baked potato and provide an enjoyable dining experience for any occasion.
Printable Version
Cheesy Red Lobster Baked Potatoes Recipe
Ingredients
- 4 Russet Potatoes
- 1/4 Cup Olive Oil
- 1 Teaspoon Sea Salt
- 1 Cup Cheddar Cheese shredded
- ½ Cup Sour Cream
- ½ Teaspoon Black Pepper
- 3 Sticks Unsalted Butter
- ¼ Cup Bacon Bits
Equipment
- Large Spoon
- Basting Brush
- Knife
- Chopping Board
- Spatula
- Baking Tray
Instructions
- Place the potatoes coated with olive oil on a baking sheet.
- Now, sprinkle sea salt on top of the potatoes.
- Next, transfer the baking tray to the preheated oven at 350°F and let the potato bake for about 1 hour.
- Once baked, remove the potatoes from the oven and slice them deeply on one side. Top with the rest of the ingredients.
- Your Red Lobster Baked Potatoes Is ready.
Notes
- You can enhance the flavor profile by using smoked salt or other specialty seasonings, such as Cajun seasoning or chipotle powder, to give the potatoes a smoky or spicy kick.
- I prefer adding herb-infused butter. I mix softened butter with finely chopped fresh herbs like parsley, chives, or dill. I spread this mixture over the potato before serving it for added richness and flavor.
- After the potatoes are baked, scoop out the flesh and mix it with desired fillings such as cheese, bacon, sour cream, and herbs. Refill the potato skins with this mixture and bake again until heated through and the tops are golden brown.
- To add a luxurious touch, drizzle a small amount of truffle oil over the baked potatoes just before serving. This adds a rich, earthy flavor that compliments the potato’s natural taste.
- Cook thinly sliced onions low and slow until golden brown and caramelized. When done, I like topping the baked potatoes with these sweet and savory onions for added depth of flavor.
- Instead of sour cream, I use crème fraîche or mascarpone cheese for a creamier and more indulgent topping.
- I prefer turning baked potato skins into nachos by topping them with cheese, black beans, jalapeños, and salsa. You should also bake the potato skins again.
- I experiment with stuffed potatoes by mixing the potato flesh with cooked vegetables, meats like diced ham or shredded chicken, cheese, and seasonings. I also refill the potato skins and bake until heated through.
- I suggest grating fresh lemon zest over the baked potatoes before serving for a bright citrus flavor that complements seafood or grilled meats.
- Mix softened butter with Dijon mustard and spread it over the hot baked potatoes. I do this often and can vouch that the tangy mustard adds a unique twist to the dish.
- Another good tip is infusing the oil with some garlic and herbs before coating the potatoes for extra flavor.Â
Nutrition
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Conclusion
Red lobster baked potatoes are a classic and incredible dish that I love adding to my lunch and dinner. This dish is perfect for family dinners and cozy date nights. Also, with its simple preparation and delicious creamy taste, this recipe gives a delightful dining experience.
I also mentioned some customizations to suit various dietary preferences and tastes. Go through it, as it will help you make this baked potato proficiently.
Additionally, your feedback is invaluable, so please share your thoughts in the comments below. We always welcome and appreciate your contributions to the recipe!
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