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Potatoes Romanoff

Potatoes Romanoff

If you order steakhouse potatoes whenever you take a steak, this one’s for you .We all adore loaded baked potatoes in my family. These are the absolute best. Opening a steamy baked potato, fluffing it, and just seeing cheese, the sour cream, and butter melt inside makes you drool.

Potatoes Romanoff

How To Make Potatoes Romanoff?

    1. Before serving this dish, wash the potatoes very well, dry and wrap each one in aluminum foil paper. Put some small holes in them with a sharp knife or a fork. Put them in a 400 F oven for around 1 hour or until they are soft when poked with a fork or a knife. Put them aside to cool and then place them in the refrigerator for around 8 hours.

    2. Turn on your oven to 425 F. Grate the cold potatoes, skin and all, using a cheese grater.

    3. Add in the finely chopped shallot, salt, pepper and garlic powder. Using two forks , mix it but don’t over do it because you don’t want to mash the potatoes. 

    4. Put the two cheeses and mix them in with the two forks.

    5. Mix in with a room-temperature sour cream using the two forks. (you don’t want it to get stiff)

    6. Put the potatoes in a baking dish with grease. Place them carefully, stack them on top of each other. Careful not to mash them down. Cook for 30 to 35 mins or until they’re brown on the top.

How To Make Potatoes Romanoff?

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Freeze and Reheat Potatoes

They can be frozen for four months. In order to do that, let them cool entirely and put them carefully in a sealed container.

In order to reheat them, let them defrost at night in the fridge, bake them in a baking sheet in the oven at 400 F for 10 to 15 min or until they’re fully heated.

You know those days when you don’t feel like cooking ? Mashed Potato Cups Recipe, Homemade Scalloped Potatoes and Loaded Mashed Potato Bites Recipe are perfect to have around for those days!

Freeze and Reheat Potatoes

 Cooking Tips For Potatoes Romanoff

    1. In order not to mash the potatoes, they have to be cold when grated.

    2. Use the shredder part of the cheese grater and not the grater or you will make mashed potatoes instead.

    3. Use two forks to make the shredded potatoes fluffy and gently mix in the elements. Careful not to overmix when mixing all the ingredients.

    4. Adding cheese on top is not recommended. They already have enough cheese mixed in, and you wouldn’t have the sublime browning on the top.

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Potatoes Romanoff

Potatoes Romanoff

Yield: 6
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours

If you order steakhouse potatoes whenever you take a steak, this one's for you .We all adore loaded baked potatoes in my family. These are the absolute best. Opening a steamy baked potato, fluffing it, and just seeing cheese, the sour cream, and butter melt inside makes you drool.

Ingredients

  • 3 of the largest russet potatoes you can find
  • 1 shallot, finely chopped
  • ¼ teaspoon garlic powder
  • 3 teaspoons salt
  • Freshly ground pepper to taste
  • 1 cup of freshly shredded sharp cheddar cheese
  • 1 ½ cup of freshly shredded white cheddar
  • 1 ½ cup of a room temperature sour cream

Instructions

  1. Wrap each one in aluminum foil paper. Put some small holes in them with a sharp knife or a fork. Put them in a 400 F oven for around 1 hour or until they are soft when poked with a fork or a knife. Put them aside to cool and then place them in the refrigerator for around 8 hours until they’re very cold.
  2. Shred the very cold potatoes with the skin on, Using a cheese grater
  3. Using two forks, mix in the very finely chopped shallot, salt, garlic powder and pepper and place them in an oven on a 425 F.
  4. Mix them in with the cheeses using the two forks
  5. Mix in with a room-temperature sour cream using the two forks. Put the potatoes in a baking dish with grease. Place them carefully, stack them on top of each other. Careful not to mash them down. Cook for 30 to 35 mins or until they’re brown on the top.

Notes

  1. In order not to mash the potatoes, they have to be cold when grated.
  2. Use the shredder part of the cheese grater and not the grater or you will make mashed potatoes instead.
  3. Use two forks to make the shredded potatoes fluffy and gently mix in the elements. Careful not to overmix when mixing all the ingredients.
  4. Adding cheese on top is not recommended. They already have enough cheese mixed in, and you wouldn’t have the sublime browning on the top.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 348Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 80mgSodium: 1451mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 16g

Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.

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