Description
Steakhouse Potatoes Romanov is a comforting baked potato dish featuring tender boiled russet potatoes mixed with sour cream, butter, and onions, then topped with sharp Cheddar cheese and baked to golden, bubbly perfection. Garnished with fresh chives or green onions, this dish makes a delicious, hearty side for any meal.
Ingredients
Scale
Potatoes
- 3 large russet potatoes
Mix-in Ingredients
- 1 medium onion, finely chopped
- 1 cup sour cream
- 1 tablespoon unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 2 cups sharp Cheddar cheese, grated
Garnish
- 1/4 cup fresh chives or green onions, finely chopped
Instructions
- Prepare Potatoes: Peel and cut the russet potatoes into chunks. Boil them in salted water for about 15-20 minutes until they are fork-tender.
- Drain and Dry: Drain the boiled potatoes and allow them to dry for a few minutes to remove excess moisture.
- Make Potato Mix: In a mixing bowl, combine sour cream, melted butter, finely chopped onion, salt, and black pepper to create a creamy mixture.
- Combine Potatoes and Mix: Gently fold the boiled potatoes into the sour cream mixture, being careful to keep some potato chunks intact for texture.
- Assemble in Baking Dish: Transfer the potato mixture into a baking dish, spreading it evenly.
- Add Cheese Topping and Bake: Sprinkle the grated sharp Cheddar cheese evenly on top, then bake in a preheated oven at 375°F (190°C) for 25-30 minutes until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped chives or green onions before serving hot.
Notes
- For extra flavor, consider adding a pinch of garlic powder or smoked paprika to the mix.
- Russet potatoes work best due to their starchy texture, which holds well when baked.
- To make ahead, you can prepare the potato mixture in advance and bake just before serving.
- Leftovers can be reheated in the oven to maintain the cheese’s crispiness.
