These cheesy twice-baked potatoes are inspired by the indulgent steakhouse sides that Ruth’s Chris is known for—rich, smooth, and unapologetically comforting. Built on classic baked russet potatoes, this dish transforms a familiar favorite into something luxurious and restaurant-worthy.
The magic happens after the first bake. The fluffy potato interiors are whipped with butter, sour cream, and heavy cream until silky smooth, creating a texture that’s closer to mashed potatoes than a typical baked potato filling. This ultra-creamy base is what gives the dish its signature steakhouse feel.
Sharp cheddar provides bold, savory flavor, while Monterey Jack or Gruyère adds meltability and depth. Together, they create a filling that’s rich without being greasy and perfectly balanced. Optional additions like chives or bacon add texture and contrast without overpowering the creamy potatoes.
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Finished with a second bake until hot and melty, these potatoes are ideal alongside steak, roast chicken, or holiday meals. They’re comforting, impressive, and always a crowd-pleaser—exactly what a great steakhouse side should be.
Servings and Timing
- Yield: 6 servings
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
Ingredients
- 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
- Crispy bacon bits
Instructions:
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