The Keg Twice Baked Potato (copycat) Recipe
A good steakhouse twice baked potato is fluffy inside, rich with sour cream and roasted garlic, and finished with crisp bacon and green onion. This copycat follows the pattern most home versions of The Keg's potato share: russets, butter, sour cream, roasted garlic, bacon and green onion, baked twice.
Best for: steak night, holidays and potlucks · Pairs with: our Top Sirloin, Filet Mignon or Prime Rib
Why this copycat works
- Roasted garlic: sweet and mellow, mashed into a paste so it spreads through every bite.
- Full-fat sour cream: gives the tang and the creamy texture.
- Sturdy shells: leave a thin wall of potato so the filling can be mounded high.
💡 Chef's tip
Scoop the potatoes while they are still warm. Cold potato flesh turns gluey when mashed.
📝 Good to know
Fill the potatoes up to a day ahead and refrigerate them. Add a few extra minutes to the second bake.
Nutrition per serving (estimate)
- Serving size: 1 stuffed potato
- Calories: 490 calories
- Protein: 12 g
- Carbohydrates: 62 g
- Fat: 21 g
- Sodium: 750 mg
Our estimate from the ingredients. It is not the restaurant's published figure.
Frequently asked questions
-
Can I make these ahead?
Yes. Fill the shells, cover and refrigerate for up to 24 hours, then do the second bake just before serving.
-
Can I freeze twice baked potatoes?
Yes. Freeze the filled, unbaked potatoes on a tray, then wrap them. Bake from frozen at 375°F for about 40 minutes, until hot in the centre.
-
What potatoes work best?
Large russets. Their dry, fluffy flesh mashes light and their thick skins hold the filling.
More from The Keg
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Ingredients
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Potatoes
Filling
Method
- 1
Roast the garlic and bake the potatoes
Heat the oven to 425°F. Slice the top off the garlic head, drizzle with the olive oil and wrap in foil. Prick the potatoes all over and place on a baking sheet with the garlic. Bake for 45 to 60 minutes, until the potatoes are fork tender. Squeeze the soft garlic out of its skins and mash into a paste.
- 2
Scoop
Let the potatoes cool for 10 minutes. Cut a thin lid off the top of each one and scoop out the flesh into a large bowl, leaving a sturdy 1/4-inch wall of potato in each shell.
- 3
Make the filling
Mash the flesh with the melted butter, sour cream, salt and pepper until mostly smooth. Fold in the roasted garlic paste, bacon and green onion.
- 4
Fill
Spoon or pipe the filling back into the shells, mounding it generously on top.
- 5
Bake again
Return the potatoes to the oven at 425°F for 10 minutes, until the tops are hot and lightly golden. Broil for 1 to 2 minutes for extra colour if you like.
More from The Keg Steakhouse + Bar - Mansion
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