Ruth’s Chris Cheesy Twice-Baked Potatoes – Extra Creamy, Extra Melty
Description
These twice-baked potatoes are ultra-creamy, cheesy, and decadent—just like the steakhouse version! The insides are whipped to silky perfection, loaded with sharp cheddar, Monterey Jack (or Gruyère), sour cream, and butter, then baked again for a golden, melty finish. Perfect for holidays, dinner parties, or any time you crave indulgent comfort food.
Ingredients
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6 large russet potatoes
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4 Tbsp butter, softened
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1 cup sour cream
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½ cup heavy cream
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1½ cups shredded sharp cheddar cheese
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½ cup shredded Monterey Jack or Gruyère cheese
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½ tsp salt
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½ tsp black pepper
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¼ tsp garlic powder
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Optional: chopped chives or green onions for garnish
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Optional: crispy bacon bits
Directions
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Bake the Potatoes
Preheat oven to 400°F (200°C). Scrub potatoes clean, pierce with a fork a few times, and bake directly on the oven rack for 50–60 minutes, until tender when pierced with a fork. -
Scoop the Insides
Remove potatoes from oven and let cool slightly. Slice each potato in half lengthwise. Carefully scoop out the insides into a large bowl, leaving a thin layer of potato so the skins hold their shape. -
Mash and Mix
Mash the potato flesh with butter, sour cream, heavy cream, cheddar, Monterey Jack (or Gruyère), salt, black pepper, and garlic powder until smooth and creamy. -
Fill the Potato Skins
Spoon the cheesy potato mixture back into the potato skins, mounding slightly. -
Bake Again
Place filled potatoes on a baking sheet and bake 15–20 minutes at 375°F (190°C), until the tops are golden and bubbly. -
Serve
Garnish with chopped chives or green onions and crispy bacon bits if desired. Serve hot.