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 ๐Ÿ™‚

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 itโ€™s tossed together, itโ€™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, hereโ€™s what to doโ€ฆ

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 youโ€™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 itโ€™s out of the oven โ€“ itโ€™s time to dig in!

*Feel free to top your serving with some chopped scallions or chives โ€“ it gives it an extra dimension and itโ€™s just the right thing to do ๐Ÿ™‚

And โ€“ 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. This makes it easier for self-serve meals, potlucks, buffets, and large families (like mine). =) In fact, I’d have to at least double this recipe. This is on my ‘must do’ list. Thanks (again) Gaby!

  1. I think this might be the easiest, most decadent potato dish ever. Thank you, I mean, how very dare you, share this recipe with us.

  2. Mmmmm! I made two batches, and in one I added 1/4 pnd. of crumbled bacon. Both were awesome. Thank you!

  3. I don’t know who you are, but I think I just fell in love with you. Potatoes are my favorite food of all time, I could eat them all day, every day, any way. These look absolutely incredible!!

  4. You can same some time by using frozen hashbrowns. I’ve made them that way for years. Its also good with a mixture of 3-4 cheeses.

  5. Now this looks really good i have heard a lot of GOOD things about the twice Baked Potatoe and the pictures brings to image in my head to life, now all i need to do is try to make it…thanks for the Recipe.

  6. Wow. I’m definitely bookmarking this. Making it Sunday for the game. Looks fantastic. Have you made it using any other kinds of cheese? Or bacon?

    Looks great!

      1. Perfect! I’m cooking steak for…oh gosh a lot of people, but around 8 or 10 and most of them are men who this is PERFECT for. Right up their alley. Thanks!

  7. This was a spectacular dish that I tried on my family last night! Thanks so much for sharing. This is a great recipe for figuring out leftover potatoes. ๐Ÿ˜€

  8. This is great!!! But how do I print a shorter version off… I don’t have that much ink in my printer :/

    1. Hi Aubrey,

      My print function is currently not working as we are updating some things on the site. The best way to print is to just copy and paste the recipe into a word document and then print just the recipe from there! Thanks ๐Ÿ™‚

  9. I really screwed up and shredded the potatoes first. How would I go about saving myself the frustration of going out and buying more potatoes and not being able to utilize what I have shredded already? Oops…lol

  10. Could you maybe post the amounts for the ingredients? Like how much cheese, salt, pepper, etc. Thank you

  11. I’m actually making this for the third time, its in the oven right now! I just thought I would say a quick thank you. This recipe is great ๐Ÿ™‚

  12. Is it necessary to refrigerate overnight? Can that step be avoided? I’m planning on making those tonight. Thanks!

  13. These look great, going to put on my Make This list. What I don’t get though is why you waste tinfoil to wrap spuds in. What’s the reason for that?

    1. The tin foil just keeps the moisture in the potatoes while you are baking them! So they don’t get super dry. ๐Ÿ™‚

  14. these potatoes have been a family favorite since i was a little girl. my sisters and i would ask for my mom to bake pototoes romanoff (or princess potatoes, as we renamed them) for our special birthday dinners … i can’t believe i’ve stumbled on this terrific receipe again. it is delish beyond with ham, and a real crowd pleaser!

  15. Oh my Lord!
    This was absolutely fantastic! Even my FATHER loved it, and he’s picky as ever!
    I was able to cook this just fine, and I’m a teenager. I think kids would love to cook it with parents. ^^ I know mine will when I have them.

  16. I found your recipe on Pinterest and made it for my family tonight. Best potatoes I have ever made! They were delicious! We rate new recipes and we gave this one 10 out of 10! Thanks for sharing!

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