Outback Steakhouse Baked Potato Recipes

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OUTBACK STEAKHOUSE POTATO SOUP - COPYCAT

Make and share this Outback Steakhouse Potato Soup - Copycat recipe from Food.com.

Provided by Impera_Magna

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10



Outback Steakhouse Potato Soup - Copycat image

Steps:

  • Wash, peel, cut potatoes in small pieces.
  • In medium size pot, barely cover with water, boil until cooked but still firm; drain.
  • Add milk and cheese to potatoes; cook on low stirring constantly until cheese melts. Season to taste. Do not boil.
  • Ladle into serving bowls and add toppings of sour cream, bacon bits, shredded cheese, and green onion tops.

Nutrition Facts : Calories 808.5, Fat 31.5, SaturatedFat 20.1, Cholesterol 114.3, Sodium 1796.7, Carbohydrate 100.1, Fiber 10.2, Sugar 12.7, Protein 33.4

5 -6 large potatoes
1 (12 ounce) can evaporated milk
1 lb Velveeta cheese, cubed
salt
pepper
garlic
sour cream
bacon bits
shredded cheese
green onion top

OUTBACK STEAKHOUSE™ POTATO SOUP RECIPE RECIPE - (4/5)

Provided by lisaS

Number Of Ingredients 18



Outback Steakhouse™ Potato Soup Recipe Recipe - (4/5) image

Steps:

  • Preheat your oven to 350°F. Scrub the skins of the potatoes and dry with a towel. Pierce each potato several times with a fork. Place a small amount of oil in your hands and coat each potato. Sprinkle each potato with Kosher salt. Place in the oven, directly on the rack (no cookie sheet and NO foil). Bake at 350°F for approximately 60 minutes. Let the potatoes cool a little so they are easier to handle. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it. Add the onion and cook until softened. Add the flour and stir while it cooks for about 3 minutes. Slowly add the chicken broth, water, salt, pepper, basil and sugar. Bring to a boil, stirring often with a wire whisk. Gradually add the heavy cream until you've reached the proper consistency. Chop the potatoes into bite sized cubes and add to the soup. Simmer for approximately 5 minutes to bring the potatoes to temperature. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend. Enjoy!

SOUP:
4 large potatoes, or up to 8 small potatoes
Kosher salt
Vegetable oil
2 sticks of butter
1 onion, diced
3/4 cup all purpose flour
48 ounces chicken broth
2 cups water
Celery salt, to taste
1/2 teaspoon ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon sugar
1 1/2 cups heavy cream
GARNISH:
4 to 6 pieces cooked bacon, chopped (save the grease and use with the butter)
Chopped chives, as desired
2 cups Monterrey Jack / Cheddar cheese blend, shredded

OUTBACK STEAKHOUSE SWEET POTATO COPYCAT

Make and share this Outback Steakhouse Sweet Potato Copycat recipe from Food.com.

Provided by Homecookgirl

Categories     Dessert

Time 55m

Yield 1 Sweet potato, 1 serving(s)

Number Of Ingredients 6



Outback Steakhouse Sweet Potato Copycat image

Steps:

  • Rub outside of potato with shortening and sprinkle with kosher salt. Bake the potato at 350°F for 45 to 60 minutes (until soft).
  • Split the potato. Whip together butter and honey and put inside. Sprinkle with cinnamon and serve.

Nutrition Facts : Calories 841.5, Fat 60.2, SaturatedFat 28.3, Cholesterol 91.6, Sodium 14331.3, Carbohydrate 80.2, Fiber 5.4, Sugar 57.2, Protein 2.7

1 large sweet potato
2 tablespoons shortening
2 -3 tablespoons salt
3 tablespoons softened butter
3 tablespoons honey
1 teaspoon cinnamon

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