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Ingredients for 8 portions:
3 very large russet potatoes (about 2 ½ pounds), scrubbed clean
¼ to ⅓ cup minced shallots, raw, or sautéed for a milder flavor
3 teaspoons kosher salt (or 1 ½ to 2 teaspoons fine salt)
½ teaspoon freshly ground white pepper, or freshly ground black pepper
pinch of cayenne
2 ½ cups grated sharp white cheddar cheese
1 ¾ cups sour cream
Wash & scrub potatoes, leaving skins on.
Directions
Wash & scrub potatoes, leaving skins on.
Wrap, puncture and bake in 425* oven for 1 hr 15 min. or until soft & knife goes in easily.
Unwrap, let cool and cover - refrigerate overnight.
Grate potatoes in bowl - handle carefully, do not smash, crush or pack down.
Add salt, pepper, minced shallots, optional cayenne - mix very gently.
Add grated cheese - mix very gently and then add sour cream - mix very, very gently. Do not smash down or pack.
Gently fill a greased baking dish, piled high. Sprinkle of cayenne if desired.
Bake at 425 F. for 30-35 minutes, or until browned and piping hot.
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