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Preheat oven to 350°F. Grease a 1 ½ - 2-quart baking dish or spray with nonstick cooking spray. Set aside.
Place potatoes in a large pot and cover with cold water. Bring to a boil and cook potatoes until fork-tender (about 10-15 minutes).
Drain the potatoes and allow them to cool. When cool enough to handle, peel the potatoes and coarsely shred on the large holes of a grater.
Place grated potatoes in a large bowl. Stir in 2 ½ cups of the cheese and all of the sour cream. Add salt and pepper to taste.
Transfer potato mixture to the prepared baking dish. Sprinkle remaining ½ cup of cheese on top.
Bake, uncovered, for approximately 25 minutes, or until the cheese is melted and the potatoes are heated through.
Garnish with parsley, chives, or a dash of paprika just before serving.