If you like your potatoes fully loaded and piled high at the steakhouse, then you will love these Steakhouse Twice Baked Potatoes!
Crispy and seasoned on the outside and filled with fluffy, fully-loaded potato goodness – that’s what makes twice baked potatoes a steakhouse favorite! Here’s how to take the meaning of “fully loaded” up a notch.
To make your stuffed spuds truly impressive, pile them high with filling! To amp up the potato filling volume, I added steamed broccoli along with the required butter, sour cream and cheese. But my secret to making these spuds spectacular is a little package of Boursin cheese! This creamy French cheese is delicious spread on crackers or dolloped on top of a warm steak, making it the perfect addition to these potatoes!
With their plentiful filling, these potatoes make a lovely presentation for a dinner party, and also make a perfect addition to your meal prep for the week. They can be refrigerated for 2-3 days after filling with the potato mixture. Simply reheat in a 400 degree oven for 20-25 minutes. Enjoy!
Complete Meal Steakhouse Twice Baked Potatoes
Course: DinnerCuisine: SteakhouseDifficulty: Easy4
servings20
minutes1
hour1
hour20
minutesIf you like your potatoes fully loaded and piled high at the steakhouse, then you will love these Steakhouse Twice Baked Potatoes!
Ingredients
4 medium Russet potatoes
Olive oil cooking spray
4 tablespoons unsalted butter – softened & cubed
1/4 cup sour cream
1 package of Boursin Cheese (we used Garlic & Herb flavor)
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 ½ cups steamed broccoli – chopped (about ½ of a steamed bag)
½ cup shredded sharp cheddar cheese
- For Garnish
3-4 pieces of cooked bacon – chopped into bits
Green onion – chopped
Sour cream
Directions
- Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper. Wash and dry the potatoes, and pierce each a few times with a fork. To ensure tasty crispy skin, mist the potatoes with olive oil spray, and season all over with salt. Place potatoes on the baking sheet and bake for 1 hour, or until soft. Remove from the oven and let them cool for 10 to 15 minutes.
- When cool enough to handle, cut an oval into the top of each potato, remove and discard. Leaving about ½-inch of the skin around the edge of each potato, scoop out the inside of the potato and place it in a large bowl, leaving a thin layer in the inside of the skins. Return the skins to the baking sheet.
- Add the butter, sour cream, Boursin and seasonings to the bowl of potato pulp. Use a hand mixer to blend until smooth. Using a rubber spatula, fold in the broccoli. Divide the filling evenly among the potato shells. (I used a cookie scoop to refill the potatoes, and it helped me to pile them high.) Finally, sprinkle each with cheddar cheese and bake again for about 15-20 minutes. Serve garnished with bacon, green onion, and a dollop of sour cream.
