Jul 14 2026
Restaurants›The Chop House Grand Rapids›Twice Baked Potato Recipe

Twice Baked Potato Recipe

Inspired by The Chop House Grand Rapids
Time1h 30m
Serves4

leeks | cheddar | chive

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Ingredients

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Potatoes

Filling

Method

Preparation

  1. 1

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  2. 2

    Prepare the Potatoes

    Scrub the Russet potatoes under cold water. Pat them dry with a towel. Use a fork to poke several holes in each potato. Rub the potatoes with olive oil and sprinkle with salt and black pepper.

Baking the Potatoes

  1. 3

    Bake the Potatoes

    Place the prepared potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender and easily pierced with a fork.

Making the Filling

  1. 4

    Sauté the Leeks

    While the potatoes are baking, slice the leeks thinly and rinse them under cold water to remove any grit. In a skillet over medium heat, melt 2 tablespoons of butter. Add the leeks and sauté for 5-7 minutes until they are soft and fragrant.

  2. 5

    Prepare the Filling

    Once the potatoes are done baking, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin layer of potato in the skins. Add the sautéed leeks, cheddar cheese, sour cream, and chopped chives to the bowl. Mix until well combined.

Final Baking

  1. 6

    Stuff the Potatoes

    Spoon the filling mixture back into the potato skins, mounding it on top.

  2. 7

    Bake Again

    Place the stuffed potatoes back in the oven and bake for an additional 15-20 minutes, or until the tops are golden and the cheese is melted.

Serving

  1. 8

    Serve

    Remove the twice-baked potatoes from the oven and let them cool for a few minutes before serving. Garnish with extra chives if desired.

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