Go Back

Animal Style In-N-Out Baked Potato

Animal style baked potatoes are loaded with seasoned ground beef, caramelized onions, American cheese, dill pickles, and a tangy homemade spread. Baking the russet potatoes until tender gives each one a fluffy center for all the toppings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 49 minutes
Resting 8 minutes
Total Time 2 hours 17 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes medium, 8 to 10 ounces each
  • 1 tbsp neutral oil
  • 1.75 tsp kosher salt divided: 1 teaspoon for the potatoes, 1/4 teaspoon for the onions, and 1/2 teaspoon for the beef
For the spread
  • 0.33 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp sweet pickle relish
  • 1 tsp white vinegar
For the onions
  • 2 tbsp unsalted butter
  • 2 yellow onions large, thinly sliced
For the beef and toppings
  • 1 lb ground beef 80% lean
  • 0.25 tsp ground black pepper
  • 1 tbsp yellow mustard
  • 4 American cheese slices
  • 0.25 cup dill pickles chopped

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Scrub and dry the potatoes, prick each several times with a fork, and rub with the oil and 1 teaspoon kosher salt.
  3. Place the potatoes on a rimmed baking sheet and bake for 50 to 65 minutes, until a knife slides easily into the centers.
  4. Rest the potatoes for 5 minutes.
Make the spread
  1. Stir the mayonnaise, ketchup, relish, and vinegar together in a small bowl.
  2. Refrigerate the spread until serving.
Cook the onions
  1. Melt the butter in a 12-inch skillet over medium-low heat.
  2. Add the onions and 1/4 teaspoon kosher salt, and cook, stirring every few minutes, for 25 to 30 minutes, until deeply golden and soft.
  3. Transfer the onions to a bowl.
Cook the beef
  1. Season the beef with the remaining 1/2 teaspoon kosher salt and the pepper.
  2. Form the beef into 4 patties about 1/2 inch thick.
  3. In the same skillet over medium-high heat, cook the patties in 2 batches for 3 to 4 minutes.
  4. Spread the mustard over the patties' uncooked tops before flipping.
  5. Cook for 2 to 3 minutes more, until each patty reaches 160°F.
  6. Transfer the patties to a plate and rest for 3 minutes.
Assemble
  1. Split each potato lengthwise and fluff the centers with a fork.
  2. Place 1 slice of cheese in each potato, then top with the beef, onions, pickles, and spread.

Notes

For fluffy centers, bake the potatoes until a knife slides easily into them. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the potatoes and toppings may turn watery. For a gluten-free meal, use certified gluten-free ketchup, relish, and mustard.