Ruth’s Chris Cheesy Twice-Baked Potatoes – Extra Creamy, Extra Melty

Instructions:

1. Preheat the oven to 400°F (205°C).
2. Scrub the potatoes clean, pierce them with a fork, and place directly on the oven rack. Bake for about 60 minutes, until fork-tender.
3. Remove the potatoes from the oven and let cool slightly. Slice each potato in half lengthwise.
4. Carefully scoop out the potato flesh into a large bowl, leaving enough potato in the skins to keep them sturdy.
5. Add the butter, sour cream, heavy cream, salt, black pepper, and garlic powder to the potato flesh.
6. Mash or whip the mixture until ultra-smooth and creamy.
7. Fold in the cheddar and Monterey Jack or Gruyère cheese, reserving a small amount for topping. Stir in chives or bacon, if using.
8. Spoon or pipe the potato mixture back into the potato skins.
9. Sprinkle the remaining cheese over the tops.
10. Return the potatoes to the oven and bake for 15–20 minutes, until heated through and the tops are melted and lightly golden.
11. 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.