Ruth’s Chris Cheesy Twice-Baked Potatoes

 Extra Creamy, Extra Melty

Steakhouse-style baked potatoes whipped ultra-smooth and loaded with rich, cheesy goodness

Time Details

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 6 servings

Ingredients

• 6 large russet potatoes
• 4 tbsp butter, softened
• 1 cup sour cream
• 1/2 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack or Gruyère cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• (Optional) chopped chives or green onions
• (Optional) crispy bacon bits

Instructions

1. Preheat oven to 400°F (205°C).
2. Scrub potatoes clean, pierce with a fork, and bake directly on the oven rack for 60 minutes until fork-tender.
3. Let potatoes cool slightly, then slice in half lengthwise.
4. Carefully scoop out the potato flesh into a large bowl, leaving a sturdy shell.
5. Add butter, sour cream, heavy cream, salt, pepper, and garlic powder.
6. Mash or whip until ultra-smooth and creamy.
7. Fold in cheddar and Monterey Jack (or Gruyère), reserving a little cheese for topping.
8. Mix in chives or bacon if using.
9. Spoon or pipe the mixture back into the potato skins.
10. Top with remaining cheese.
11. Return to oven and bake 15–20 minutes until hot, melty, and lightly golden.
12. Serve immediately

Pro Tip

For that true Ruth’s Chris steakhouse texture, whip the potatoes until silky smooth and always use heavy cream —
no shortcuts for luxury creaminess