The Keg Copycat Twice Baked Potatoes

5 from 1 vote

The Keg Copycat Twice Baked Potatoes

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!

Prep Time30

Cook Time1 30

Total Time2

Course: Side Dish

Cuisine: American

Keyword: copycat side dish, the keg baked potato, the keg side dish, the keg twice baked potatoes, twice baked potatoes

Servings: Servings

Calories: 470kcal

Author: Sunena

Equipment

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.

Video

Notes

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 the 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.

Nutrition