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Animal Style In-N-Out Baked Potato

Animal Style In-N-Out baked potato pairs fluffy russets with deep golden grilled onions, melted American cheese, and a tangy homemade spread. Bake the potatoes until a skewer slides easily into the center, then add the toppings while they are hot.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Resting 5 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 605
Ingredients Equipment Method Notes

Ingredients
  

For the spread
  • 0.5 cup mayonnaise
  • 2 tbsp ketchup
  • 2 tbsp sweet pickle relish
  • 1 tsp white vinegar
For the grilled onions
  • 1 tbsp unsalted butter
  • 1 yellow onion large, thinly sliced
  • 1 tsp kosher salt divided
For the potatoes
  • 4 russet potatoes large (about 10 ounces each)
  • 1 tbsp neutral oil
  • 4 slices American cheese

Equipment

  • 1 10-inch skillet
  • 1 rimmed baking sheet

Method
 

Make the spread
  1. Stir the mayonnaise, ketchup, relish, and vinegar together in a small bowl.
  2. Cover the spread and refrigerate.
Cook the onions
  1. Melt the butter in a 10-inch skillet over medium-low heat.
  2. Add the onion and 1/2 teaspoon of the salt, and cook for 20–30 minutes, stirring often, until very soft and deep golden brown.
Bake the potatoes
  1. Heat the oven to 400°F.
  2. Scrub and dry the potatoes.
  3. Prick each potato several times with a fork.
  4. Rub the potatoes with the oil and remaining 1/2 teaspoon salt.
  5. Arrange the potatoes on a rimmed baking sheet and bake for 50–65 minutes, until a skewer slides easily into the center.
Assemble and serve
  1. Let the potatoes rest for 5 minutes.
  2. Split each potato lengthwise.
  3. Gently fluff the insides with a fork.
  4. Top each potato with a slice of cheese.
  5. Return the baking sheet to the oven for 2–3 minutes, until the cheese is melted.
  6. Spoon the grilled onions and chilled spread over the top and serve.

Notes

For the best texture, serve the potatoes as soon as the cheese melts. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a dairy-free variation, use dairy-free butter and cheese.