*This recipe requires an overnight process, so plan accordingly


  • 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


Prepare the Potatoes:

  1. Preheat an oven to 425 degrees
  2. Pierce each potato several times with a fork
  3. Wrap each potato in aluminum foil 
  4. Place the potatoes directly on the oven rack and bake until tender – about 1 hour
  5. Remove the foil and let the potatoes cool to room temperature
  6. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight 

The Next Day: 

  1. Preheat the oven to 350 degrees
  2. Grease a 2 qt baking dish with butter or non-stick cooking spray – set aside
  3. Using the large holes of a box grater, grate the cooked, refrigerated potatoes, including the skins
  4. Transfer to a large bowl and sprinkle the shallots, 1-3/4 C cheese, bacon, salt and pepper on top
  5. Using your hands, gently toss the mixture together to combine
  6. Gently fold in the around half of the sour cream – doesn’t need to be measured – until combined
  7. Gently fold in remaining sour cream – until combined 
  8. Transfer the potato mixture to prepared dish – do not compress – you want as an irregular surface as possible, with lots of nooks and crannies
  9. Sprinkle the remaining 3/4 C cheese on top
  10. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes