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Steakhouse Potatoes Romanoff is a dish that embodies comfort and indulgence in every bite. This creamy, cheesy side dish has won the hearts of many, thanks to its decadent filling and perfectly crispy baked exterior. Originally crafted to accompany sumptuous steak dinners, it has seamlessly transitioned into a beloved staple for both casual family dinners and elegant gatherings. The richness of the flavors combined with its inviting presentation makes Steakhouse Potatoes Romanoff a standout choice in any dining experience.

Steakhouse Potatoes Romanoff

Discover the irresistible Steakhouse Potatoes Romanoff recipe that combines creamy, cheesy goodness with a crispy exterior. This decadent dish is perfect for pairing with your favorite steak or enjoying as a stand-alone treat at any gathering. Made with russet potatoes, sharp cheddar cheese, sour cream, and green onions, it’s both comforting and incredibly flavorful. Easy to prepare and ideal for impressing guests, this recipe guarantees a gourmet experience at home.
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Ingredients
  

4 large russet potatoes

1 cup sour cream

1 cup freshly grated sharp cheddar cheese

½ cup finely chopped green onions (scallions)

4 oz cream cheese, softened

1 tsp garlic powder

1 tsp onion powder

½ tsp smoked paprika

Salt and pepper to taste

½ cup crispy bacon bits (optional, for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly and puncture each potato several times with a fork. This allows steam to escape during baking. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.

    Mix the Creamy Base: While the potatoes are baking, combine the sour cream, cream cheese, garlic powder, onion powder, smoked paprika, salt, and pepper in a large mixing bowl. Use a hand mixer or a whisk to blend the ingredients until smooth and creamy.

      Add Cheese and Onions: Fold in the grated sharp cheddar cheese and chopped green onions into the creamy mixture. Make sure everything is evenly incorporated.

        Assemble the Dish: Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes. Cut each potato in half lengthwise and carefully scoop out the insides into the bowl with the creamy mixture, leaving a thin layer of potato in the skins. Mix the potato insides with the creamy base until well combined.

          Stuff the Potatoes: Spoon the cheesy potato mixture back into the potato skins, packing it slightly for a nice presentation. You can create a slight mound on top if desired.

            Bake Again: Place the stuffed potatoes back on a baking sheet and return them to the oven. Bake for an additional 20-25 minutes, or until the tops are golden and slightly crispy.

              Garnish and Serve: Once baked, remove the potatoes from the oven and let them cool for a minute. Sprinkle the tops with crispy bacon bits (if using) and a final touch of chopped parsley for color. Serve warm as a hearty side dish or indulgent appetizer.

                Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 8