Outback Steakhouse Baked Potato

I have to admit I get a little board with baked potatoes. They go great with a lot of things but I thought I would look for a few different ways to make them so my family wouldn't get board with them so easy. One of the places I really enjoy the baked potatoes is Outback Steakhouse. So we set out to see what they do different to make them so good.


  • Russet potatoes
  • 1/2 cup vegetable oil
  • 1 to 2 tablespoons kosher salt


Preheat oven to 400°. Wash and dry potatoes.

Pour the vegetable oil into a small dish and dip a paper towel into the oil. Rub the oil all over each potato.

Place the potatoes on a baking sheet. Sprinkle salt over both sides of the potatoes. Bake about 1 hour. Check the potatoes for doneness by inserting a fork into one. If it presses through easily, the potato has completed cooking.

Serve the potato with butter, sour cream, cheese, or whatever you enjoy. These turned out great. The salt makes the potato skins delicious. So here is one more side dish to make amazing meals. 

Smothered Chicken

So this is actually partially a recipe from my family cookbook Frankensteined together with the way Ruby River Steakhouse makes their Smothered Chicken. My husband Brandon and I fell in love with the Ruby River Smothered Chicken back when we first got married. We could not find the recipe for it anywhere so we decided to put a few really close recipes together and It turned out even better than we had hoped.


  • Boneless, skinless chicken breasts (I used chicken tenders in this.)

  • Bacon

  • Sliced mushrooms

  • Sliced green peppers

  • Sliced onions

  • Shredded Cheese

  • 1/4 Cup Honey

  • 1/4 Cup Mustard


Preheat oven to 350° to get it heated up. Start by cooking bacon in a pan. You will use this same pan to cook the chicken. After the bacon is cooked set it aside. We used maple smoked bacon and it gave it amazing flavor. 

Now thoroughly cook the chicken in the bacon drippings. This will give your chicken amazing flavor. I used chicken tenders instead of chicken brests because the portions are a better size for my smaller children. 

At the same time, you are cooking the chicken you will start sauteing sliced onion, sliced green pepper, and mushroom in butter. You can also salt and pepper it to taste.

When the chicken is cooked and the veggies are all sauted you can move on to the next step.

To make the honey mustard glaze you will heat the honey and mustard in a pan on medium heat until the two ingredients mix. 

Place chicken on a baking sheet. Now drizzle the honey mustard glaze over the chicken.

Now top chicken with the sauted veggies, and the bacon you cooked earlier.  

Top with cheese and put in the oven at 350° for 10 min until it is warmed through and the cheese is melted.

Take out of the oven and serve. The flavors of the chicken, bacon, honey mustard glaze, and veggies are amazing. I hope you get a chance to make this. It is so yummy and it smells as good as it tastes. Enjoy! Let me know how you like it in the comments below. 

Royal Chicken

I decided to open my family cook book today and pick something we had never tried before. This just jumped out at me. I can't belive we have never made it before.


8 chicken breasts, skinless, boneless

2 cans Cream Chicken Soup

can water

8 slices Swiss Cheese

1 cube melted butter

One box of Stove Top Dressing Mix, crushed (you don't prepare the dressing you crush it and use it as a breaded topping)

Arrange chicken in buttered casserole dish. Top each breast with slice of cheese.

Mix soup with water and pour over chicken.

You don't prepare the Stove Top Dressing. Crush it up before you open the package. Then spread dressing mix over all of the chicken and soup mixture. Then melt and drizzle with butter over the top of the stuffing. Bake, uncovered, 50-55 minutes at 350°.

The crumpled dressing will crisp up and give the top of the chicken a good crunchy topping. The soup will leave you with a soupy gravy the works well to put on mashed potatoes or a side of rice. 

My family really liked this one and the two oldest each had a second helping. I think this will find its way into my favorite recipe rotation. I hope you try it and enjoy it as much as we did.