Ruth’s Chris Loaded Baked Potato Casserole

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Place the potatoes in a large pot, cover with salted water, and boil for 18 to 22 minutes, until fork-tender. Drain well.
3. Mash the potatoes until smooth, then whip in the melted butter, sour cream, heavy cream, salt, and black pepper until creamy.
4. Stir in 1 cup of cheddar cheese, ½ cup of Monterey Jack cheese, half of the bacon, and half of the green onions.
5. Spread the potato mixture evenly into the prepared baking dish.
6. Top with the remaining cheeses and bacon.
7. Bake uncovered for 30 to 35 minutes, until hot, bubbly, and lightly golden on top.
8. Remove from the oven and sprinkle with the remaining green onions before serving.

Variations

• Add cream cheese for an even richer, thicker texture.
• Mix in roasted garlic for deeper flavor.
• Use pepper jack cheese for a spicy kick.
• Stir in caramelized onions for extra sweetness.

Tips

• Use russet potatoes for the fluffiest texture.
• Drain potatoes thoroughly to avoid a watery casserole.
• Whip gently with a hand mixer for ultra-smooth steakhouse-style potatoes.
• Let the casserole rest a few minutes before serving so it sets slightly.