Steakhouse-style indulgence—creamy, rich, and packed with flavor
Ultra-smooth potato filling with no lumps
Two cheeses for maximum melt and depth
Easy to customize with bacon, chives, or extra toppings
Great make-ahead option for dinner parties or holidays
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 large russet potatoes 4 tablespoons butter, softened 1 cup sour cream ½ cup heavy cream 1½ cups shredded sharp cheddar cheese ½ cup shredded Monterey Jack or Gruyère cheese ½ teaspoon salt ½ teaspoon black pepper ¼ teaspoon garlic powder Optional: chopped chives or green onions Optional: crispy bacon bits
Directions
Step 1 – Bake the Potatoes I start by preheating the oven to 400°F (205°C). Then I scrub the russet potatoes, pierce them with a fork, and bake them directly on the oven rack for about 60 minutes, until fork-tender.
Step 2 – Prep the Filling After letting the potatoes cool slightly, I slice them in half lengthwise. I carefully scoop out the insides into a large bowl, leaving just enough behind to keep the skins sturdy.
Step 3 – Make It Creamy To the potato flesh, I add softened butter, sour cream, heavy cream, salt, pepper, and garlic powder. Then I mash or whip the mixture until it’s ultra-smooth and creamy—just like they do at Ruth’s Chris.
Step 4 – Fold in the Cheese I stir in the shredded cheddar and Monterey Jack (or Gruyère), saving a little bit for topping. At this point, I also mix in chives or bacon bits if I’m using them.
Step 5 – Stuff and Top I spoon or pipe the creamy filling back into the potato skins, making sure each one is nice and full. Then I top them with the reserved cheese.
Step 6 – Bake Again The filled potatoes go back in the oven for 15–20 minutes, until the tops are hot, melty, and lightly golden.
Step 7 – Serve and Enjoy I serve these hot and fresh from the oven—creamy, cheesy, and absolutely delicious.
Servings and Timing
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Variations
Bacon Cheddar Version I fold in crispy bacon bits along with the cheese for a smoky, salty kick.
Herb and Cheese Mix Sometimes I use Gruyère and fresh thyme for a fancier twist.
Loaded Potato Style I top them with sour cream, extra bacon, green onions, and a sprinkle of paprika for a loaded baked potato feel.
Spicy Twist I add a pinch of cayenne or chopped jalapeños to the filling for some heat.
Storage/Reheating
To Store I store leftovers in an airtight container in the refrigerator for up to 3 days.
To Reheat I reheat them in the oven at 350°F, covered with foil, for 15–20 minutes. They also microwave well in a pinch, but I prefer the oven for texture.
FAQs
Can I make these ahead of time?
Yes, I assemble the potatoes fully (stuffed and topped), then refrigerate until I’m ready to bake. Just add 5 extra minutes to the second bake time if they’re cold.
What’s the best cheese combination?
I love sharp cheddar and Gruyère for richness and melt, but Monterey Jack is great for a milder flavor. Mixing cheeses adds great depth.
How do I get the filling extra smooth?
I use a hand mixer or potato ricer to whip the filling. Heavy cream also makes a big difference in creaminess.
Can I freeze twice-baked potatoes?
Yes, I freeze them fully assembled but unbaked. When ready, I bake from frozen at 375°F for 25–30 minutes.
Do I have to use russet potatoes?
Russets are best because their fluffy interior holds up well to whipping. Other potatoes tend to get gummy.
Conclusion
These Ruth’s Chris Cheesy Twice-Baked Potatoes are the kind of side dish that turns a regular meal into something unforgettable. I love how creamy, rich, and satisfying they are—each bite is packed with flavor and melty cheese. Whether I’m serving them for a special dinner or just want something indulgent and comforting, this recipe always delivers.
