Cattlemen's Club Twiced Baked Potatoes Recipe

Name: Cattlemen's Club Twiced Baked Potatoes
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 4 large russet potatoes; 1/2 cup heavy cream or half-and-half; Sour Cream; Green Onions; Bacon; Parsley; 1/2 cup shredded cheddar cheese + extra for topping; Salt; Pepper; Garlic Powder; Egg; Butter; Mushroom

Elevate your steak night (or make it a satisfying main course!) with these incredibly creamy, cheesy Twice-Baked Potatoes! Inspired by a treasured cookbook, this recipe delivers fluffy mashed potato goodness nestled in crispy potato skins. A perfect side for steak, or a hearty meal on its own, served alongside a fresh tossed salad.

Prep Time 20 mins

Cook Time 80 mins

Calories 440.3 kcal

Protein 23g

Rating 4.8 (4 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cattlemen's Club Twiced Baked Potatoes

4 large russet potatoes
1/2 cup heavy cream or half-and-half
Sour Cream
Green Onions
Bacon
Parsley
1/2 cup shredded cheddar cheese + extra for topping
Salt
Pepper
Garlic Powder
Egg
Butter
Mushroom

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Cattlemen's Club Twiced Baked Potatoes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Cattlemen's Club Twiced Baked Potatoes

Preheat oven to 350°F (175°C).
Wash and pierce 4 large russet potatoes several times with a fork. Bake for 1 hour, or until tender when pierced with a fork.
Once cool enough to handle, carefully cut potatoes in half lengthwise. Using a spoon, scoop out the potato flesh, leaving about 1/4-inch border on the skins. Be careful not to tear the skins.
In a large bowl, mash the cooked potato flesh with an electric mixer. Gradually add 1/2 cup of heavy cream or half-and-half, beating until smooth and creamy.
Stir in 1/2 cup shredded cheddar cheese, 1/4 cup sour cream, 1/4 cup chopped green onions, 1 teaspoon salt, and 1/2 teaspoon black pepper.
The mixture will be somewhat softer than regular mashed potatoes. This is desired!
Fill each potato skin generously with the mashed potato mixture.
Place the filled potato halves on a baking sheet.
Top each potato half with 1-2 tablespoons of extra grated cheddar cheese.
Bake for an additional 20 minutes, or until heated through and the cheese is melted and bubbly.