This best ever Twice Baked Potatoes recipe is a retro throwback of a classic steakhouse side dish. This creamy baked potato is stuffed with cheesy goodness and perfectly paired with a steak dinner!
There she is, the twice baked potato in all her glory. Over stuffed with butter, cream cheese and cheddar just waiting to cuddle up next to a ribeye. She’s simple, no need for crumbled bacon or anything too creative. She’s perfectly flavored and precisely portioned, but I bet you can’t just eat one.
As I sit down to write this post all I can hear is “a tale as old as time” because twice baked potatoes are a serious throw back. For decades [and longer than I’ve been alive], people in steakhouses all over America have been enjoying this classic side dish – like converse sneakers and [apparently] scrunchies, they never really go out of style. For me though, it’s a comfort thing. Nothing warms my spirit quite like cheesy, creamy potatoes.
Here’s what you need:
- Russet Potatoes
- Butter
- Cream Cheese
- Sour Cream
- Heavy Cream
- Salt & pepper
- Cheddar cheese
- Paprika
- Green Onions
Twice Baked Potatoes are essentially that, a potato that is baked twice. But this is no ordinary baked potato. The real magic happens in-between baking – you will combine the potato filling with cream, sour cream, butter, cream cheese and cheddar. [I never said these were healthy.] Then, you’ll overstuff the “skins” and place them back into the oven so all that creamy goodness can get to know each other.
The anticipation of scooping into one of these potatoes is REAL. The first bite is a salty, creamy, cheesy disco in your mouth. See what I did there? Check out the recipe below for the next time you’re planning a steak dinner.
Looking for other great potato recipes? Check out my Wasabi Mashed Potatoes
Stay groovy…?
Kelsey Renee
Ingredients
- 4 russet potatoes
- 8 ounces butter (melted)
- 4 ounces cream cheese (softened)
- ½ cup sour cream
- ¼ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup grated cheddar cheese
For Garnish
- Paprika
- Diced green onion
- Sour cream or ranch dressing
Instructions
- 1. Preheat oven to 350 degrees.
- 2. Poke 3-4 holes in each potato, sprinkle lightly with salt then wrap in aluminum foil. Place on a baking sheet and into the oven for 1 hour and 20 minutes.
- 3. Once potatoes are cool enough to handle, slice each one in half long-ways. Using a spoon, scoop out the flesh/filling of each potato leaving ¼ inch edge around all sides. Spoon filling into a medium sized bowl.
- 4. Using a potato masher or a fork, mash the potato filling until only small pieces remain. Add butter, cream cheese, sour cream, heavy cream, salt and pepper. Using a whisk, stir until filling is well combined and creamy. Fold in cheese.
- 5. Spoon filling evenly into potato skins. Use the back of a spoon to smooth out the filling. Lightly sprinkle paprika over the top of each potato for color.
- 6. Put potatoes back onto the baking sheet and into the oven for 20 minutes.
- 7. Garnish with green onion, sour cream and/or ranch dressing. Enjoy!
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