Level Up Your Twice-Baked Potatoes

A Nashville chef melds the classic steakhouse side with a dive-bar favorite

A baked potato in a dish

Photo: courtesy of 404 kitchen

Inspired by two beloved spuds iterations, twice-baked potatoes and crispy potato skins, chef Matt Bolus created the ultimate comfort food dish for the restaurant he co-owns in Nashville, 404 Kitchen. “The recipe includes Duke’s mayo as a surprise ingredient, which adds additional flavor and creaminess to the potatoes,” says Bolus. “The insides are then baked in cast iron with the skins on top for a deconstructed update to the classic, with ample texture and additional flavor from the seasoned cast iron.” 

A combo of cheddar and blue cheese mixed in before baking provides another level of decadence. “The addition of blue cheese sets these twice-baked potatoes apart,” says Bolus. “It adds a bit of an elevated component that pairs nicely with our proteins.” Among the proteins 404 Kitchen serves are a tri-tip steak—“the perfect match for twice-baked potatoes”—and whole smoked fried chicken with spicy aioli. (In tune with its upscale Southern vibe, the restaurant also holds one of the largest whiskey collections in Nashville at its downstairs hideaway, Gertie’s Whiskey Bar.)

For garnishing, Bolus keeps it classic with crispy bacon crumbles, sliced chives, and a dollop of sour cream but says the potatoes can stand on their own. 

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  • 404 Kitchen’s Twice-Baked Potatoes (Yield: 3–4 servings)

    • 1½ cups sour cream

    • 1½ cups Duke’s mayonnaise

    • 4 tbsp. Crystal hot sauce

    • 1 tbsp. garlic powder

    • 1 tbsp. onion powder

    • 1 tbsp. Kosher salt

    • ½ tbsp. black pepper

    • ½ tsp. cayenne

    • ¼ cup scallions, sliced

    • 2 cups sharp cheddar, shredded

    • 2 cups blue cheese crumbles

    • 4 large russet potatoes, baked


  1. Preheat the oven to 375°F.

  2. Prepare the potatoes: Slice the potatoes in half lengthwise, scoop insides into a large bowl, and set aside skins. 

  3. Make the sauce: In a large bowl, add the sour cream, mayonnaise, and hot sauce. Whisk until well combined. Add the garlic powder, onion powder, salt, pepper, cayenne, and scallions. Whisk together thoroughly. Add the cheddar cheese and blue cheese. Whisk until all ingredients are incorporated evenly. Set the sauce aside.

  4. Prepare the potato mixture: Smash potatoes’ insides until only small chunks remain. Add the sauce to the smashed potatoes. Mix until ingredients are evenly distributed.

  5. Assemble and bake: Scoop potato mixture gently back into the potato skins, reserving one set of skins to top the dish. Once filled, load potatoes into a greased cast-iron skillet. Place reserved skins cut side down on top. Add to the preheated oven and bake for 12 to 15 minutes, or until the potatoes are warm throughout and browning on top.