My fiancé loves loves loves steak and potatoes, so I knew this one was going to be a hit. He kept talking about how good it was and went back for seconds without hesitation. If you’re a steak lover or a potato lover, this recipe is for you.
What Are Twice Baked Potatoes?
Twice baked potatoes are exactly what they sound like. You bake the potatoes once until tender, scoop out the inside, mix it with butter, cheese, and creamy ingredients, then fill the shells back up and bake them again.
The second bake is what gives you that golden, cheesy top while keeping the inside soft and creamy. In this version, we’re taking it up a notch by topping it with ribeye steak and caramelized onions.
Twice Baked Potato Ingredients
- Russet Potatoes: These are perfect for twice baked potatoes because they have a fluffy interior and sturdy skin.
- Olive Oil and salt: Used to coat the potatoes before the first bake so the skin gets slightly crisp.
- Butter: Adds richness to the filling.
- Mozzarella and Cheddar Cheese: Mozzarella gives you melt, cheddar gives you flavor.
- Milk and Heavy Cream: Makes the filling extra creamy.
- Sour Cream: Adds tang and more richness.
- Salt and Pepper: To season the filling and the steak.
- Ribeye Steak: Tender, flavorful, and perfect for topping.
- Red Onion: Cooked down until sweet and caramelized.
- Extra cheese and sour cream: For topping.
How to Make Twice Baked Potatoes
Start by scrubbing your russet potatoes clean and patting them dry. Poke holes all over each potato with a fork, rub them with oil, and sprinkle generously with salt. Wrap them in foil and bake at 400°F for about one hour, or until fork tender.
Once they’re done, carefully slice them down the middle and scoop out the inside, making sure to leave enough around the edges so the shell holds its shape. In a bowl, combine the scooped potato with butter, mozzarella, cheddar, milk, heavy cream, sour cream, and salt and pepper. Mash and mix until smooth and creamy.
Spoon the filling back into the potato shells and top with extra cheese. Place them in the air fryer at 400°F until the cheese is melted and bubbly. If you prefer, you can place them back in the oven instead.
While the cheese is melting, season your ribeye generously with salt and pepper. Cook it to your preferred doneness, then let it rest before cutting it into chunks. In the same pan, cook your chopped red onion over medium heat until softened and caramelized. This brings out the natural sweetness and balances the richness of the potato and steak. Remove the potatoes once the cheese is melted. Top with the steak chunks, caramelized onions, more cheese if desired, and melt the cheese using the oven or a kitchen torch. Finish with a scoop of sour cream on top.
Other Potato Recipes You Have to Try
If you’re a potato lover like we are, I’ve got a couple more recipes you need to add to your list. You have to try my Creamy Garlic Mashed Potatoes and my Cheesy Scalloped Potatoes. Both make the perfect side dish and never disappoint.
If you make these steak twice baked potatoes, be sure to leave a rating and drop a comment below. I’d love to know what you think!
Twice-Baked Potatoes
Description
These steak twice baked potatoes are creamy, cheesy, and topped with ribeye and caramelized onions. The perfect comfort meal for steak and potato lovers.
Ingredients
Instructions
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Preheat oven to 400°F.
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Scrub the russet potatoes clean and pat dry. Poke holes all over each potato with a fork. Rub with olive oil and sprinkle generously with salt.
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Wrap the potatoes in foil and bake for 1 hour or until fork tender.
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Remove from oven and carefully slice each potato in half lengthwise. Scoop out the inside, leaving a thin layer around the shell to hold its shape.
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In a bowl, combine the scooped potato with butter, mozzarella, cheddar, milk, heavy cream, sour cream, salt, and pepper. Mash until smooth and creamy.
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Spoon the mixture back into the potato shells. Top with additional cheese.
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Place in the air fryer at 400°F (or back in the oven) until the cheese is melted and bubbly, about 8–10 minutes.
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While the potatoes are finishing, season the ribeye generously with salt and pepper. Cook in a hot skillet to your preferred doneness. Let rest for 5–10 minutes, then cut into chunks.
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In the same pan, cook the chopped red onion over medium heat until softened and caramelized.
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Remove potatoes from heat. Top with steak chunks and caramelized onions. Add more cheese if desired and melt slightly. Finish with a dollop of sour cream.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 720kcal
- % Daily Value *
- Total Fat 42g65%
- Saturated Fat 21g105%
- Cholesterol 145mg49%
- Sodium 620mg26%
- Total Carbohydrate 48g16%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
