Ingredients

• 1 teaspoon butter , or as needed
• 3 large russet potatoes , scrubbed
• 0.25 cups minced shallots
• 3 teaspoons kosher salt
• 0.5 teaspoons freshly ground white pepper
• 1 pinch cayenne pepper , or to taste
• 2.5 cups grated sharp white Cheddar cheese
• 1.75 cups sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Poke holes into potatoes using a knife. Wrap each potato in aluminum foil and place on a baking sheet.
3. 3 Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.
4. 4 Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
6. 6 Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.
7. 7 Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.
8. 8 Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.
9. 9 Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.

Nutrition per serving