The Best Twice-Baked Potatoes (The Steakhouse Secret)

A person using a fork to lift the filling out of a twice baked potato that is resting on a white salad plate.

The Best Twice-Baked Potatoes (The Steakhouse Secret)

Course: Side

Cuisine: American

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings:

Calories: 768kcal

Author: Kris Longwell

Discover the ultimate steakhouse secret with these overstuffed potatoes, featuring an impossibly crispy bacon-fat crust and a velvety, cloud-like Boursin filling. Perfectly seasoned and topped with bubbling white cheddar and smoky bacon, they are the gold standard of indulgent comfort food.

Print Recipe

Equipment

Hand mixer or potato rice, see NOTES

Ingredients

4 strips bacon thick-cut, diced
4 large Russet potatoes scrubbed clean and dried
coarse sea salt
1 5.2 oz Boursin Garlic and Fine Herbs Cheese see NOTES
½ cup sour cream
4 tablespoon unsalted butter melted
¼ cup heavy cream
½ teaspoon Kosher salt
1½ cups white cheddar shredded
3 scallions chopped
1 teaspoon smoked paprika

Instructions

Preheat oven to 400°F.
Cook the bacon in a skillet until crispy. Remove with a slotted spoon to a paper towel-lined plate.
4 strips bacon
Prick the potatoes several times with a fork. Next, use a pair of tongs to rub them generously all over in the rendered bacon grease (still in the pan). Pour the coarse sea salt into a shallow bowl and roll the potato around it to slightly coat it. Repeat this process with the remaining potatoes.
4 large Russet potatoes, coarse sea salt
Place the potatoes directly on the oven rack and bake for 65 to 70 minutes.
Remove the potatoes from the oven, and with the help of a kitchen towel or heatproof oven mitts, hold each potato and use a sharp knife to slice off the top third of it. Use a spoon to scoop out the insides and place them in a large bowl. You'll want to leave about a ¼-inch shell with the potato "boat."
Add the Boursin, sour cream, melted butter, heavy cream, and salt. Use a potato ricer or hand mixer to whip the potatoes until very smooth. Fold in 1 cup of the shredded cheddar, half of the bacon, and half of the scallions. Stir until smooth, and the cheese has melted.
1 5.2 oz Boursin Garlic and Fine Herbs Cheese, ½ cup sour cream, 4 tablespoon unsalted butter, ¼ cup heavy cream, ½ teaspoon Kosher salt, 1½ cups white cheddar, 3 scallions
Use a large spoon, or a piping bag (or a large plastic baggie with the corn cut off) to add the filling back into the potato boats in a high, swirling mound. Place them on a baking pan.
Turn your broiler to HIGH and place the oven rack 6 inches from the heating element.
Place the potatoes on the rack and broil just until starting to brown in spots (keep an eye on them, don't let them burn). Remove the pan from the oven and sprinkle the remaining cheese and a sprinkle of paprika over the lightly browned potatoes. Return to the rack and broil for another minute or so, until the tops are lightly browned.
1 teaspoon smoked paprika
Remove the potatoes from the oven and use a spatula to move them to a platter or individual plates. Garnish with the remaining bacon bits and scallions. Serve at once.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

The Boursin Secret: Boursin is a brand of Gournay cheese known for its creamy, spreadable texture and bold infusion of garlic and fine herbs. It acts as a "shortcut" to gourmet flavor, providing a sophisticated richness that sets these potatoes apart. You can typically find it in the specialty cheese section (near the deli or artisanal cheeses) at most major supermarkets.
Uniform Sizing: Choose Russet potatoes that are similar in size and shape. This ensures that they all bake at the same rate and appear uniform for a beautiful "steakhouse" presentation.
The Bacon Fat Trick: After frying your bacon bits, don't discard the fat! Use that liquid gold to rub down the potato skins before the first bake. It adds a layer of smoky flavor and helps the coarse sea salt stick to the skin for that perfect crunch.
Don't Over-Mix: When combining your filling, mix until just smooth. Overworking the potatoes, especially with a high-speed electric mixer, can cause the starches to break down and become "gummy" rather than fluffy.

Nutrition