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Animal Style In-N-Out Baked Potato

Animal Style In-N-Out baked potatoes bring crisp-skinned russets together with deeply golden grilled onions, tangy spread, chopped pickles, and soft American cheese. Bake the potatoes until a knife slides easily into the centers, then load them up and serve hot.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large; 8 to 10 ounces each
  • 1 tbsp neutral oil
  • 1 tsp kosher salt
For the grilled onions
  • 1 yellow onion large, finely chopped
  • 2 tbsp unsalted butter
For the spread
  • 0.5 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp sweet pickle relish
  • 1 tsp white vinegar
  • 0.5 tsp granulated sugar
For the toppings
  • 4 slices American cheese
  • 0.5 cup dill pickle chips drained and chopped

Equipment

  • 1 rimmed baking sheet
  • 1 10-inch skillet

Method
 

Bake the potatoes
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with foil.
  3. Scrub and dry the potatoes.
  4. Prick each potato several times with a fork.
  5. Rub the potatoes with the oil and kosher salt.
  6. Bake the potatoes on the prepared sheet for 50 to 65 minutes, until the skins are crisp and a knife slides easily into the centers.
Cook the onions
  1. Melt the butter in a 10-inch skillet over medium-low heat.
  2. Add the onion and cook for 20 to 25 minutes, stirring often, until soft and deeply golden.
Make the spread
  1. Stir the mayonnaise, ketchup, relish, vinegar, and sugar together in a small bowl until smooth.
Assemble the potatoes
  1. Split each hot potato lengthwise.
  2. Fluff the insides with a fork.
  3. Place a slice of cheese inside each potato and let it soften for 1 minute.
  4. Divide the grilled onions, spread, and chopped pickles among the potatoes.
  5. Serve hot.

Notes

For crisp skins, dry the potatoes thoroughly before rubbing them with oil and salt. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free version, use dairy-free butter and cheese.