Ruth’s Chris Cheesy Twice-Baked Potatoes – Extra Creamy, Extra Melty
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.
ADVERTISEMENT
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.
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
- Preheat the oven to 400°F (205°C).
- Scrub the potatoes clean, pierce them with a fork, and place directly on the oven rack. Bake for about 60 minutes, until fork-tender.
- Remove the potatoes from the oven and let cool slightly. Slice each potato in half lengthwise.
- Carefully scoop out the potato flesh into a large bowl, leaving enough potato in the skins to keep them sturdy.
- Add the butter, sour cream, heavy cream, salt, black pepper, and garlic powder to the potato flesh.
- Mash or whip the mixture until ultra-smooth and creamy.
- Fold in the cheddar and Monterey Jack or Gruyère cheese, reserving a small amount for topping. Stir in chives or bacon, if using.
- Spoon or pipe the potato mixture back into the potato skins.
- Sprinkle the remaining cheese over the tops.
- Return the potatoes to the oven and bake for 15–20 minutes, until heated through and the tops are melted and lightly golden.
- Serve immediately.
Variations
- Use all Gruyère for a more refined, nutty flavor.
- Add a spoonful of cream cheese for extra richness.
- Top with a light broil for a deeper golden finish.
- Mix in roasted garlic for a subtle sweetness and depth.
Tips
- Russet potatoes are ideal for this recipe due to their fluffy interior.
- Whipping the potatoes creates a smoother, steakhouse-style texture.
- Heavy cream is essential for richness—milk will not yield the same result.
- These can be assembled ahead of time and baked just before serving.
