Ruth’s Chris Cheesy Twice-Baked Potatoes – Extra Creamy, Extra Melty
Inspired by the famous steakhouse, these ultra-smooth twice-baked potatoes are packed with sour cream, cheese, and buttery richness in every bite.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American / Steakhouse
- Diet: Vegetarian
Ingredients
6 large russet potatoes
4 tbsp 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 tsp salt
½ tsp black pepper
¼ tsp garlic powder
Optional: chopped chives or green onions
Optional: crispy bacon bits
Instructions
Preheat oven to 400°F (205°C).
Scrub potatoes clean and pierce each with a fork.
Bake directly on oven rack for 60 minutes, or until fork-tender.
Let potatoes cool slightly, then slice in half lengthwise.
Scoop out potato flesh into a large bowl, leaving sturdy shells.
Add butter, sour cream, heavy cream, salt, pepper, and garlic powder to the potato flesh.
Mash or whip until ultra-smooth and creamy.
Fold in most of the cheddar and Monterey Jack (or Gruyère), saving some for topping.
Stir in chives or bacon bits if using.
Spoon or pipe mixture back into potato skins.
Top with remaining cheese.
Bake for 15–20 minutes, until hot, melty, and lightly golden on top.
Serve immediately.
Notes
For extra silky texture, whip potatoes using a hand mixer.
Gruyère adds a richer, nutty flavor — perfect for a gourmet twist.
Customize with your favorite mix-ins like caramelized onions or roasted garlic.
Great as a holiday side dish or served with grilled steak.
