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Premium Steakhouse-Style Loaded Twice-Baked Potatoes with Truffle Cream

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A gourmet twist on classic twice-baked potatoes featuring a creamy truffle-infused filling with sharp cheddar, smoky bacon, and green onions. Perfect as an impressive yet easy side dish for steak nights or special occasions.

Ingredients

Scale
  • 4 large russet potatoes
  • 4 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • 1½ cups sharp cheddar cheese, shredded
  • 6 slices bacon, cooked and crumbled
  • 3 green onions, thinly sliced
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 tablespoon truffle oil
  • ¼ cup whole milk or heavy cream

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
  2. Wash and dry the russet potatoes thoroughly. Pierce each potato several times with a fork.
  3. Bake the potatoes directly on the oven rack for 50-60 minutes until a knife slides easily into the center and skins are crisp.
  4. Remove potatoes from the oven and let cool for about 10 minutes.
  5. Slice each potato in half lengthwise and carefully scoop out the fluffy insides into a medium bowl, leaving a thin border of potato around the skins.
  6. Add softened butter, cream cheese, sour cream, garlic powder, salt, and pepper to the potato flesh. Mix gently, then use an electric mixer on medium speed until creamy and smooth. Add milk or cream gradually if the mixture is too thick.
  7. Stir in 1 cup shredded cheddar cheese, crumbled bacon (reserve some for topping), and sliced green onions. Mix until combined.
  8. Spoon the filling back into the potato skins, mounding it nicely. Sprinkle the remaining cheese and bacon on top.
  9. Bake the stuffed potatoes at 375°F (190°C) for 20-25 minutes until bubbly and golden on top.
  10. While still hot, drizzle with truffle oil and garnish with extra green onions. Serve immediately.

Notes

For extra crispy skins, broil the potatoes for 2-3 minutes at the end but watch carefully to avoid burning. Rest potatoes after the first bake to make scooping easier and keep skins intact. You can substitute Greek yogurt for sour cream or smoked gouda for cheddar. For dairy-free, use vegan cream cheese and plant-based milk. Truffle oil can be replaced with garlic-infused olive oil or minced mushrooms for a milder flavor.

Nutrition

Keywords: twice-baked potatoes, loaded potatoes, truffle cream, steakhouse side, easy gourmet sides, loaded twice-baked potatoes, truffle oil, bacon, cheddar cheese

Find it online: https://cheerycrisp.com/premium-steakhouse-style-loaded-twice-baked-potatoes-with-truffle-cream-recipe-for-easy-gourmet-sides/