Ingredients
| 3–4 (~2½ lbs) — | large russet potatoes |
| 1 — | small or medium shallot clove |
| ~2 cups — | white cheddar cheese |
| ~6 oz — | sour cream |
| ~3 tsp — | kosher salt |
| — | pepper, cayenne to taste |
Method
Prep (day before)
- Preheat oven to 400°F
- Wash (scrub) the potatoes well (we'll be using the skins)
- Wrap each potato in aluminum foil
- Poke each potato a few times with a knife to allow steam to escape
- Transfer to a baking tray
- Bake at 400°F for 1 hour 15 minutes
- Unwrap and let cool to room temp
- Cover and refrigerate overnight
Prep
- Finely dice shallot
- Grate cheese
Assemble and Bake
- Preheat oven to 450°F
- Grate potato with skin into a medium mixing bowl
- Add shallot, salt, pepper, cayenne
- Mix and toss with 2 forks, trying not to mash or compress the potatoes
- Add cheese and mix again
- Add sour cream and carefully mix again
- Transfer potato mixture into the casserole dish, trying to keep as much height as possible
- Bake at 450°F for ~30 minutes