Classic Horseradish‑Cheddar Twice‑Baked Potatoes — Steakhouse Roast Beef Side

These horseradish-cheddar twice-baked potatoes are the kind of steakhouse side that earns its place on a holiday plate or next to a weeknight roast with equal confidence. I favor russets here because their dry, fluffy interiors mash into a filling that holds cheese and horseradish without getting gummy, while the skins crisp up when you give them a final high-heat finish. The interplay is simple but deliberate: sharp cheddar for savory depth, prepared horseradish for a clean, bright burn that cuts through butter and cream, and chives for a green lift that keeps every bite from feeling flat.

What makes this version work is the balance between texture and punch — don’t overwork the flesh, warm your cream so it incorporates without cooling the mix, and taste as you go on the horseradish so it complements rather than dominates. Because these are so make-ahead friendly, they’re great for entertaining: roast the potatoes earlier, assemble them, then slide them back in the oven as guests arrive so the tops are bubbling and the skins are crisp. Serve them alongside roast beef, prime rib or a charred ribeye and you’ll understand why steak joints keep a platter of twice-bakes on steady rotation.