Copycat Outback Air Fryer Baked Potatoes (So Crispy)

There’s a reason the baked potato is the first thing hitting the table at Outback Steakhouse: a thick, salt-crusted skin that shatters when you cut in, a cloud-soft center, and enough butter, sour cream, cheese, and bacon to make it a meal on its own. These Copycat Outback Air Fryer Baked Potatoes deliver that exact steakhouse experience at home — no oven preheating, no hour-long wait, and a skin that comes out crispier than the oven ever managed.

The air fryer is the secret. Its concentrated, circulating heat blisters the outside of the potato while steaming the inside fluffy, so you get that signature Outback contrast of crackly skin and creamy interior in about 40 minutes. Once you make baked potatoes this way, you’ll never go back to wrapping them in foil.

Why You’ll Love This Recipe

• Perfectly portioned. Air fry one potato or a full basket — great for cooking for one or feeding the table.
• Crispier skin than the oven. Rubbing the potato with oil and coarse salt, then air frying it uncovered, dries and crisps the skin the way a steakhouse does — never soggy foil.
• Faster and hands-off. No preheating a full oven for one or two potatoes. Set it and walk away.
• That restaurant-loaded finish. Butter, sour cream, sharp cheddar, bacon, and chives turn a simple side into the Outback-style baked potato people actually crave.

Why You’ll Love This Recipe

• Perfectly portioned. Air fry one potato or a full basket — great for cooking for one or feeding the table.
• Crispier skin than the oven. Rubbing the potato with oil and coarse salt, then air frying it uncovered, dries and crisps the skin the way a steakhouse does — never soggy foil.
• Faster and hands-off. No preheating a full oven for one or two potatoes. Set it and walk away.
• That restaurant-loaded finish. Butter, sour cream, sharp cheddar, bacon, and chives turn a simple side into the Outback-style baked potato people actually crave.

What Makes an Outback Baked Potato Different

Two things set the Outback version apart, and both are easy to copy. First, the skin is heavily seasoned — Outback coats the outside in oil and coarse salt so the skin itself is flavorful and crackly, not an afterthought. Second, it arrives fully loaded, so the toppings matter as much as the potato. Nail those two details and you’ve got the steakhouse copy.

Ingredients

• Russet potatoes — the classic choice. Their high starch content bakes up light and fluffy inside, and the thick skin crisps beautifully. Pick evenly sized potatoes so they finish cooking at the same time.
• Olive oil (or avocado oil) — helps the skin crisp and helps the salt cling.
• Coarse salt — kosher or sea salt for that signature craggy, seasoned Outback-style skin.
• Black pepper — a light seasoning on the skin.

For the loaded steakhouse topping bar:

• Butter
• Sour cream
• Shredded sharp cheddar cheese
• Crumbled bacon
• Fresh chopped chives or green onions

How to Make Copycat Outback Air Fryer Baked Potatoes

Step 1 — Prep the potatoes. Scrub the russets clean and dry them thoroughly. Prick each one all over with a fork so steam can escape as they cook.

Step 2 — Season the skin. Rub each potato all over with olive oil, then coat generously with coarse salt and a little black pepper. This is the step that makes the skin taste like Outback.

Step 3 — Air fry. Place the potatoes in the air fryer basket in a single layer, leaving space between each. Air fry at 400°F for 35–40 minutes, flipping halfway through, until the skins are crisp and a fork slides easily into the center. Larger potatoes may need a few extra minutes.

Step 4 — Load and serve. Remove and let them cool slightly. Slice each potato open lengthwise, fluff the inside with a fork, and top with butter, sour cream, shredded cheddar, crumbled bacon, and chives — just like the steakhouse.

Tips for the Crispiest Skin

• Dry the potatoes completely before oiling. Surface moisture steams instead of crisps.
• Don’t skip the fork pricks. They let steam escape so the inside stays fluffy, not dense.
• Don’t overcrowd the basket. Air needs to circulate around each potato for even, crispy results — cook in batches if needed.
• Salt while the oil is wet so it sticks and forms that craggy, seasoned crust.
• Short on time? Microwave the potato for 3–4 minutes first, then finish in the air fryer to crisp the skin — this roughly halves the total cook time.

Loaded Topping Ideas

The classic Outback build is butter, sour cream, cheddar, bacon, and chives — but a baked potato is a blank canvas. If you love a fully loaded potato, the same toppings shine on these air fryer loaded baked potato foil packs. For a lighter finish, a simple spoonful of sour cream and a scatter of fresh herbs works beautifully, much like these air fryer baked potatoes with sour cream and chives. Want to turn it into a full meal? Pile on chili and cheese, or a creamy shrimp-and-crab mixture the way this air fryer seafood baked potato does.

Variations

If you have leftover baked potatoes, scoop out the centers, mash them with butter, cheese, and sour cream, and crisp them up again as air fryer twice-baked potatoes. Craving the British pub version with a cross cut in the top and a mountain of fillings? Try these air fryer jacket potatoes. And for a seasoned, sliced take on the steakhouse potato, these air fryer steakhouse potatoes hit the same craving in a different shape.

Storage and Reheating

Store leftover baked potatoes (without toppings) in an airtight container in the refrigerator for up to 3–4 days. To reheat, pop them back in the air fryer at 350°F for a few minutes until warmed through — this re-crisps the skin far better than a microwave. Add fresh toppings after reheating.

Frequently Asked Questions

How long do baked potatoes take in the air fryer? Medium-to-large russet potatoes take about 35–40 minutes at 400°F. They’re done when the skin is crisp and a fork slides easily into the center. Larger potatoes may need a few extra minutes.

Do you need to preheat the air fryer for baked potatoes? Preheating isn’t required, but it helps the skin start crisping right away. If you preheat, knock a few minutes off the cook time and check for doneness early.

Should you wrap the potatoes in foil? No — for crispy Outback-style skin, air fry them uncovered. Foil traps steam and gives you a soft, pale skin instead of that crackly crust.

Why prick the potatoes with a fork? The holes let steam escape as the potato cooks, which keeps the inside fluffy and prevents the potato from bursting.

Can I make more than one at a time? Yes. Arrange the potatoes in a single layer with space between them so air can circulate. For a big batch, cook in batches rather than crowding the basket.

What toppings make it taste like Outback? The signature build is butter, sour cream, sharp shredded cheddar, crumbled bacon, and fresh chives — plus a well-salted, crispy skin, which is what really sets the Outback baked potato apart.

More Copycat Outback Steakhouse Recipes

• Outback Steak Seasoning

• Outback Steakhouse Toowoomba Steak
• Copycat Outback Steakhouse Walkabout Soup
• Outback Steakhouse Caesar Salad Dressing Recipe
• Air Fryer Outback Steakhouse Sweet Potato
• Air Fryer Copycat Outback Steakhouse Bloomin Onion

Don’t Forget To Pin!

Share Your Creations! Are you active on Facebook? Join our Air Fryer Recipes Group, where hundreds of thousands of Air Fryer enthusiasts gather and share your photos! I’m always thrilled to see what you’ve made. For those on Instagram, don’t forget to tag me @forktospoon – I can’t wait to admire your culinary adventures!​