These twice-baked potatoes are a copycat version of the popular recipe served at The Keg Steakhouse. Fluffy baked potatoes stuffed with a creamy filling, packed with bacon and green onions - these potatoes are the perfect side to any dinner!
Why You'll Love This Recipe
The perfect copycat: These baked potatoes taste exactly like the restaurant version. If you want to bring the steakhouse home, you can't go wrong with this copycat side dish.
Easy to make ahead: These potatoes are easy to make ahead of time, which makes them great for entertaining or big family dinners.
Classic flavors: Loaded baked potatoes are a classic, for good reason. Bacon, scallion, and sour cream are the perfect trio. Stakehouse sides rely on rich fats and seasonings - classic restaurant-style pantry staples.
Ingredient Notes
- Russet potatoes: Russet potatoes are what you typically use for a classic baked potato. They are larger than other potatoes and have a fluffy, starchy texture.
- Bacon: I recommend using thick-cut bacon. Thick-cut bacon stays in meaty chunks even after rendering out the fat.
- Fresh garlic: You will need a whole head of garlic. Since you will need roasted garlic, packaged or pre-minced garlic will not work.
- Green onion: Also labeled as scallions in the grocery store. You will mainly need the white ends of the green onion.
- Sour cream: Full-fat sour cream is best for these potatoes. Low-fat versions do not have the same luscious, thick texture, and will water down the filling.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Russet potatoes: You can use white potatoes if you do not have russet potatoes on hand.
- Sour cream: Full-fat Greek yogurt can be used instead. Greek yogurt is slightly more tangy than sour cream so the flavor may differ slightly from the classic recipe.
- Bacon: Regular-cut bacon can be used instead. You can use turkey or beef bacon if you do not eat pork.
- Green onion: Finely chopped chives are a great substitute.
- Salted butter: Unsalted butter works fine, but you may want to add extra salt to the filling.
Variations
- Sweet potatoes: Swap out russet potatoes for sweet potatoes for a sweet and savory version of this classic side.
- Cheesy: Add shredded cheddar cheese to the potato filling for a delicious, cheesy twist.
- Mashed potatoes: Use these ingredients to make classic mashed potatoes instead of twice-baked potatoes, for an even easier side.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Crisp bacon: Cut the bacon into strips (lardons). Place in a cold pan, and turn the heat to medium. Let the fat render until the bacon is crisp. Remove, and drain on paper towel.
Roast the Garlic: Roast one head of garlic. Let the garlic cool, and remove the roasted cloves. Mash into a paste with a fork.
Preheat oven: Preheat the oven to 375°F.
Bake & Prep the Potatoes
Line the potatoes on a baking sheet, and bake for 50 minutes to 1 hour until the potatoes are fork tender.
Remove the baked potatoes from the oven, and let them cool slightly. Cut the tops off the potatoes, and scoop out the inside flesh.
Mash the Potatoes
Add the scooped potato flesh to a large mixing bowl with the salted butter and sour cream. Using a potato masher, combine the mixture until it is mostly smooth.
Finish the Filling
Fold the green onions, chopped bacon, and roasted garlic paste into the mashed potatoes.
Fill the Potatoes
Transfer the potato filling to a large freezer bag. Remove the excess air from the bag, and seal it. Cut off the tip of one corner of the bag, and pipe the potato mixture into the potato skins.
Place the filled potatoes in the oven on broil, until the tops of the potatoes are golden brown.
Expert Tips
Scoop carefully: Leave a small wall when scooping out the potato flesh. This will help the potatoes stand up without rolling around on the sheet tray.
Mash the potatoes: You want to get the potatoes as smooth as possible, to get a luscious restaurant-style texture. You can use a potato ricer to do this if you prefer.
Pipe two layers: You will have enough filling to pipe two layers of the filling on the potatoes. Fill the base of the potatoes with the filling, and then swirl a second layer on top to add to the presentation.
Make Ahead & Storage
- These potatoes can be prepped up to 3 days before serving.
- Stuff the potatoes with the filling, cover with plastic wrap, and transfer to the fridge.
- Leftover potatoes can be stored in an airtight container for 3-4 days.
- Reheat the stuffed potatoes in the oven or in the air fryer until warmed through.
Serving Suggestions
- Mains: These twice-baked potatoes go perfectly with almost any main dish. Some of my favorites include blackened creole chicken, Italian chicken al limone, or a classic roast prime rib.
- Sides: If you are cooking a large spread, these potatoes go well with other sides, too. Try these potatoes with a classic steakhouse wegde salad - like at The Keg! Roasted hot honey carrots, and The Keg's cheesy garlic toast are great additions, too!
More Side Dish Recipes
If You Try One of Our Recipes
Let us know how it was by rating and commenting! Follow us on our socials on Instagram, Pinterest and Facebook, tag us in your creations, and be sure to try more of our homemade copycat recipes!
The Keg Copycat Twice Baked Potatoes
Ingredients
- 4 Russet potatoes
- 4 strips Thick-cut bacon - cut into strips (lardons)
- 2 stalks Green onion - finely chopped, greens only
- 1 head Roasted garlic - smashed into puree
- ¾ cup Sour cream - full-fat
- 2 tablespoon Salted butter
- 1 teaspoon Kosher salt - or to taste
- 1 teaspoon White pepper - or to taste
Instructions
- Cut the bacon into strips (lardons). Place in a cold pan, and turn the heat to medium. Let the fat render until the bacon is crisp. Remove, and drain on paper towel.4 strips Thick-cut bacon
- Preheat the oven to 375°F.
- Line the potatoes on a baking sheet, and bake for 50 minutes to 1 hour until the potatoes are fork tender.4 Russet potatoes
- Remove the baked potatoes from the oven, and let them cool slightly. Cut the tops off the potatoes, and scoop out the inside flesh.
- Add the scooped potato flesh to a large mixing bowl with the salted butter and sour cream. Using a potato masher, combine the mixture until it is mostly smooth.¾ cup Sour cream, 2 tablespoon Salted butter
- Fold the green onions, chopped bacon, and roasted garlic paste into the mashed potatoes. Season with salt and pepper.4 strips Thick-cut bacon, 2 stalks Green onion, 1 head Roasted garlic, 1 teaspoon Kosher salt, 1 teaspoon White pepper
- Transfer the potato filling to a large freezer bag. Remove the excess air from the bag, and seal. Cut off the tip of one corner of the bag, and pipe the potato mixture into the potato skins.
- Place the filled potatoes in the oven on broil, until the tops of the potatoes are golden brown.
Len says
Oh my, this was great. Made for 2 (half recipe) and use one small yellow onion (not green) and it was exactly the same as T.K.
The sour cream and garlic make this perfect!