Ingredients for Twice Baked Steakhouse Potatoes
- Baking Potatoes
- 6 tablespoons unsalted butter, divided (4 tbsp + 2 tbsp)
- 1/2 cup sour cream
- Mayonnaise
- Spicy Mustard
- Horseradish
- Blue Cheese
- 1/2 cup milk (or cream for extra richness)
- Salt and pepper to taste
- Onion
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Twice Baked Steakhouse 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 Twice Baked Steakhouse Potatoes
- Preheat oven to 350°F (175°C). Wash and scrub 4 large russet potatoes thoroughly. Pierce potatoes several times with a fork.
- Bake potatoes directly on the oven rack for 60-75 minutes, or until completely tender and easily pierced with a fork.
- While potatoes are baking, prepare the caramelized onions: Melt 2 tablespoons of butter in a skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until golden brown and caramelized (about 20-25 minutes). Set aside.
- In a large bowl, combine 4 tablespoons of butter, shredded cheddar cheese, sour cream, cooked bacon bits (if using), garlic powder, paprika, salt, and pepper.
- Once potatoes are baked, let them cool slightly. Cut each potato in half lengthwise and gently scoop out the flesh, leaving about 1/4-inch of potato in the skin.
- Add the scooped potato flesh to the bowl with the cheese mixture. Mash with a potato masher until mostly smooth. Stir in the milk (or cream) until you reach your desired creamy consistency.
- Fill each potato skin generously with the creamy potato mixture. Top each with a small pat of the remaining 2 tablespoons of butter.
- Bake for 20-25 minutes, or until the potatoes are heated through and the topping is lightly browned.
- Top with the caramelized onions and serve immediately alongside your favorite steak!
- (Optional) For freezing: After step 7, place filled potato skins on a baking sheet and freeze until solid. Once frozen, wrap individually in plastic wrap and store in a freezer-safe bag for up to 3 months. To bake from frozen, add about 15-20 minutes to the baking time in step 8.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
11g
Fat
56g
Carbs
6g
