*This recipe requires an overnight process, so plan accordingly
Ingredients:
- 3 large (about 2 lbs) russet potatoes – unpeeled & scrubbed
- 3/4 C shallots – minced
- 2-1/2 C grated white cheddar cheese – divided
- 1/2 C bacon – cooked & crumbled
- 2 tsp salt
- 1/4 tsp pepper
- 1-1/2 C sour cream
Directions:
Prepare the Potatoes:
- Preheat an oven to 425 degrees
- Pierce each potato several times with a fork
- Wrap each potato in aluminum foil
- Place the potatoes directly on the oven rack and bake until tender – about 1 hour
- Remove the foil and let the potatoes cool to room temperature
- Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight
The Next Day:
- Preheat the oven to 350 degrees
- Grease a 2 qt baking dish with butter or non-stick cooking spray – set aside
- Using the large holes of a box grater, grate the cooked, refrigerated potatoes, including the skins
- Transfer to a large bowl and sprinkle the shallots, 1-3/4 C cheese, bacon, salt and pepper on top
- Using your hands, gently toss the mixture together to combine
- Gently fold in the around half of the sour cream – doesn’t need to be measured – until combined
- Gently fold in remaining sour cream – until combined
- Transfer the potato mixture to prepared dish – do not compress – you want as an irregular surface as possible, with lots of nooks and crannies
- Sprinkle the remaining 3/4 C cheese on top
- Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes