Sliced Baked Potatoes Longhorn

But really, there is something about Sliced Baked Potatoes Longhorn that just doesn’t taste the same. These baked potatoes are small, and they’re certainly not just a side that you’ll forget halfway through dinner. That is, if you make them, you literally cannot resist finishing at least half the tray before they even make it to the table. Buttery, cheesy, crisp on the outside but soft as ever on the inside-these are pretty much the most perfect hybrids of potato chips and loaded baked potatoes. If you’re already a fan of the Longhorn Steakhouse, hold on tight because the flavor is super easy to bring home.

What Are Sliced Baked Potatoes Longhorn?

Think of thinly sliced potatoes arranged accordion-style, brushed with melted butter and garlic, roasted until golden, then topped with cheese, bacon bits, and fresh herbs. They look fancy, but they’re deceptively simple. At Longhorn, they’re served as an irresistible appetizer or side dish. At home, they can steal the spotlight from almost any main course.

Why This Recipe Is Special

This recipe is special because it delivers steakhouse quality without requiring steakhouse effort. You get those crunchy, golden edges with tender, fluffy insides. And the toppings? You can play around endlessly—cheddar, Parmesan, bacon, sour cream, or even ranch drizzle. They make ordinary potatoes feel like a celebration.

Why You’ll Love This Recipe

Here’s why I think you’ll be making these again and again:

• Crispy edges with creamy centers (best of both worlds)
• Customizable toppings so you never get bored.
• Crowd-pleasing presentation that looks restaurant-level
• Easy prep with simple ingredients you probably already have
• Works as a side, snack, or even main when you’re feeling cozy

Tools You’ll Need

I like keeping things simple, but a few tools will make this recipe stress-free:

• Sharp chef’s knife or mandoline – for even potato slices. A mandoline makes it quick, but a knife works if you’re careful.
• Cutting board – a stable surface for slicing safely.
• Mixing bowl – to toss the potatoes in butter, oil, and seasoning.
• Pastry brush – helps get butter into all the nooks of the slices.
• Oven-safe baking dish or sheet pan – depending on how you want to serve. A cast-iron skillet also works and looks beautiful.
• Foil or parchment paper – for easy cleanup and to prevent sticking.
• Tongs – to help arrange and flip if needed.

Ingredients (Serves 4)

• 4 large Russet potatoes (about 2 lb / 900 g)
• 4 tbsp unsalted butter, melted (60 g)
• 2 tbsp olive oil (30 ml)
• 3 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tsp salt (5 g)
• ½ tsp black pepper (2 g)
• 1 cup shredded cheddar cheese (115 g)
• ½ cup cooked bacon bits (75 g)
• 2 tbsp sour cream (30 g) – for topping
• 2 tbsp chopped green onions or chives (10 g)
• Optional: ¼ cup grated Parmesan (25 g) for extra cheesy crispiness

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). You want it hot enough to crisp the edges.
2. Slice the potatoes. Use a sharp knife or mandoline to cut thin slices, about ⅛-inch (3 mm) thick. Don’t go too thin, or they’ll burn before cooking through.
3. Toss with butter and seasoning. In a bowl, mix melted butter, olive oil, garlic, salt, and pepper. Coat the potato slices well—this is where flavor starts.
4. Arrange in the pan. Line the potato slices upright in your baking dish or skillet. They don’t have to be perfect—once baked, the golden layers look amazing anyway.
5. Bake uncovered for 50–60 minutes. Check halfway and brush with more butter if they look dry. The edges should turn golden and crisp.
6. Add cheese and bacon. Sprinkle over the hot potatoes and return to the oven for 5–7 minutes, just until melted and bubbly.
7. Garnish and serve. Add sour cream dollops and scatter green onions or chives over the top. Serve hot and watch them disappear.

Serving Ideas

• Pair them with steak, grilled chicken, or BBQ ribs.
• Serve as a game-day appetizer with ranch or Chipotle dipping sauce.
• Make it a vegetarian meal with roasted veggies on the side.

Variations and Customization

• Cheese swap: Try mozzarella, Monterey Jack, or pepper jack for a spicy twist.
• Loaded potato vibe: Add jalapeños, crispy onions, or drizzle with ranch dressing.
• Healthier take: Use Greek yogurt instead of sour cream.
• Herb twist: Fresh rosemary or thyme adds earthy notes.

Storage and Make-Ahead

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 375°F (190°C) for 10–12 minutes to crisp up again.
• Avoid microwaving if possible—it makes them soggy.
• To make ahead: slice and arrange the potatoes, cover with foil, and refrigerate. Bake when ready.

Pro Tips and Mistakes to Avoid

Let me share a few little secrets from trial and error:

• Use starchy potatoes (Russet or Idaho). Waxy potatoes don’t get as fluffy inside.
• Don’t overcrowd the pan. Airflow helps them crisp.
• Brush with butter mid-bake. This keeps them golden, not dry.
• Watch the cheese. Add it at the end, not the beginning—it burns quickly.
• Slice evenly. Uneven slices = uneven cooking.

Recipe Card

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes

Nutrition (per serving):

• Calories: ~320
• Protein: 10 g
• Carbs: 35 g
• Fat: 15 g
• Fiber: 3 g
• Sodium: 480 mg

Final Thoughts

I love making these Sliced Baked Potatoes Longhorn-style because they bring a little restaurant magic into my kitchen without being fussy. And once you make them, I think you’ll agree they’re not just “potatoes”—they’re a whole experience. If you try this recipe, let me know how it went for you. Did you stick with cheddar and bacon, or did you play around with toppings? Either way, I’d love to hear. And trust me—you’ll want to make extra, because they vanish fast.