Yesterday I shared my recipe for Filet Mignon with a Garlic Mustard Sauce and today I am sharing the perfect side dish to accompany it: Steakhouse Style Twice Baked Potatoes! This is the perfect meal to serve on Valentine’s Day, and it’s a way to avoid the crazy restaurant crowds while recreating the steakhouse experience at home.
Wonder what makes steakhouse style potatoes so good? The skin is extra crispy. This is achieved by coating the skin of the potato in butter and then generously sprinkling salt over the top. (I always use this technique when making baked potatoes). It’s such an easy way to upgrade your potato recipe. Twice baked potatoes are essentially baked potatoes with mashed potatoes on the inside, it is the best of both worlds.
Steakhouse style twice baked potatoes are the best potatoes there are. They are crisp on the outside and filled with mashed potatoes seasoned with cheddar cheese, sour cream, cream cheese, salt, and pepper. The crispy crunchy salty potato skins provide a satisfying contrast in texture with the mashed inside of the potatoes.
The secret to making exceptional twice baked potatoes is adding sour cream. A lot of sour cream, more sour cream than you think is necessary. Since twice baked potatoes are baked twice (hence, the name) they can dry out a bit when they go back into the oven the second time. You want to compensate for this by adding extra sour cream so that the potatoes will still be soft and creamy. You can finish them off by sprinkling some bacon or crispy prosciutto on top.
I completed my Valentine’s Day meal with some Roasted Broccoli. I like to roast it with a bit of olive oil, lemon juice, parmesan, garlic, and sriracha. You can find that recipe here. I like to add a nice fresh vegetable to the meal
15 minPrep Time
1 hr, 25 Cook Time
1 hr, 40 Total Time
- 2 large Yukon Gold Potatoes
- about 2 tablespoons of Butter
- Salt and Pepper
- about 1 cup of Sour Cream
- 1/4 cup Shredded Cheddar Cheese
- 1/4 cup Cream Cheese
- Optional: Crispy Prosciutto
- Heat your oven to 375 degrees. Wash and dry the potatoes, and then rub them with butter and sprinkle with salt. Place on a baking sheet and bake for one hour.
- After one hour, remove the potatoes from the oven. They should be soft on the inside - if not you can let them cook a little longer. Slice the potatoes in half, and scoop out about 2/3 of the inside. You want a layer of potato to be left on the skin.
- Combine the scooped out potato, 1 tablespoon butter, 1/2 cup sour cream, half the cheddar cheese, and cream cheese. Mash to combine.
- Then add mix in salt and pepper and some extra sour cream. You want to add a little too much sour cream.
- Scoop the mashed potatoes back into the potato skins. Top with the remaining cheese and butter.
- Bake for another 25 minutes, and then serve right away. Sprinkle with bacon or crispy prosciutto if you want.
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