Twice Baked Steakhouse Potatoes
Elevate your side dish game with these irresistible Twice Baked Steakhouse Potatoes—creamy, cheesy, and loaded with all the flavors you crave! Perfectly baked russet potatoes are scooped, mashed, and blended with butter, sour cream, sharp cheddar cheese, and savory seasonings, then stuffed back into their shells and baked until golden and bubbling. Crispy bacon bits and fresh scallions add a mouthwatering steakhouse flair, while a hint of garlic powder ties all the flavors together. These indulgent, restaurant-quality twice-baked potatoes are easy to make at home and pair beautifully with grilled meats, roasted vegetables, or a simple salad for a comforting, crowd-pleasing meal. It's the ultimate comfort food side dish you can make ahead and customize to your liking!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 tablespoons Butter
- 1 cup Sour cream
- 0.25 cup Whole milk
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 teaspoon Garlic powder
- 4 strips Bacon, cooked and crumbled
- 3 Scallions, chopped
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the russet potatoes clean. Dry them thoroughly and rub each potato with olive oil and a sprinkle of salt.
Place the potatoes directly on the oven rack and bake for 55-65 minutes, or until tender when pierced with a fork.
Remove the potatoes from the oven and let them cool slightly, about 10 minutes, until cool enough to handle.
Using a sharp knife, slice the top third off each potato lengthwise. Carefully scoop out the flesh of each potato, leaving a thin shell intact, and place the scooped flesh into a large mixing bowl.
Mash the potato flesh with a fork or potato masher. Add the butter, sour cream, milk, 1 cup of shredded cheddar cheese, garlic powder, salt, and black pepper. Mix until smooth and creamy. Taste and adjust seasoning if needed.
Gently fold in half of the crumbled bacon and half of the chopped scallions.
Spoon the mashed potato mixture back into the potato shells, mounding it slightly. Place the filled potatoes in a baking dish.
Top each potato with the remaining cheddar cheese and sprinkle with the leftover bacon crumbles.
Return the filled potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and garnish with chopped scallions and a light dusting of paprika, if using. Serve hot and enjoy your steakhouse-style twice baked potatoes!
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 8.1 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 450 mg | 35% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1632 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
