Potatoes Romanoff – A Fancy Twice Baked Potato

I’m totally ready for fall. I’m ready for super comforting meals that I get to eat while sitting at home, in my sweat pants, with my slippers on! And I’m ready for Thanksgiving. Too soon perhaps? Considering the fact that it’s still about 80 degrees here in LA, I guess this Potato Romanoff dish will have to do :)

Twice Baked Potatoes have always been a favorite of mine, so when I saw this recipe for Potatoes Romanoff (something I had never tried before) I knew I had to make it immediately! It takes the twice baked potato to a whole new level by shredding the baked potato and folding in lots of sharp white cheddar cheese, flavorful shallots and sour cream. Once it’s tossed together, it’s topped with a little more cheese, because really everything is better when topped in cheese, and then baked again until the cheese is golden and the potatoes are warm.

Okay, here’s what to do…

Start with 3 large russet potatoes.


Wrap each of them up in tin foil.


Stick them into a 425 degree preheated oven on the metal rack. They are going to bake for about 1 hour! Once the potatoes come out of the oven, remove the tin foil and let them cool. Once cooled, place them in a container and cover with plastic wrap and refrigerate overnight.


Next using a box grater, or your food processor grater attachment, grate all of the potatoes.


Chop up a few shallots


Combine the grated potato and chopped shallots into a large bowl


Pile on most of the white cheddar cheese. Try not to eat half of it like me because it just means you have to grate more when you’re ready for it!


Add the salt and pepper


Followed by a big dollop of sour cream. Yummmm!


Mix everything together with your hands if you feel like getting a little messy or with a spoon. Whichever you prefer!


Transfer the mixture to a baking dish and plop it on in. No need to pack down the potatoes, leave them scattered about so it give it that rustic look.


Scatter on the remaining cheddar cheese (by this step, I most certainly had to grate more cheese since I kept snacking on it) and bake it in a 350 degree oven for about 30-40 minutes until the cheese is just golden and the potatoes are hot!


Once it’s out of the oven – it’s time to dig in!

*Feel free to top your serving with some chopped scallions or chives – it gives it an extra dimension and it’s just the right thing to do :)

And – this would be an excellent side dish for some steaks. #JustSayin

Click on over to my blog post on Tasty Kitchen to get the printable recipe!

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  1. Do you think this could be baked and frozen? I just bought 15 pounds of potatoes on sale and this would be a nice addition to my freezer recipes list.

  2. I have made this so many times since I saw your recipe and I have to say it is fantastic. It’s just coming into Autumn now down here in New Zealand so the perfect weather for this. Thank you for the inspiration!

  3. What size baking dish should we use? And would yellow cheddar change the flavor much (I’ve never had white cheddar before)?

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