Ingredients:

  • 4 large Russet potatoes (approx. 3 lbs)
  • 1 tbsp Kosher salt
  • 1 tbsp Vegetable oil
  • 1 cup sour cream, full fat
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 0.5 cup parmesan cheese, freshly grated
  • 2 tbsp shallots, minced fine
  • 0.5 tsp white pepper
  • 0.25 tsp cayenne pepper
  • 0.5 tsp salt
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Scrub the potatoes and prick them several times with a fork. Rub the skins with vegetable oil and Kosher salt.
  2. Place potatoes on a baking sheet and bake at 400°F (200°C) for about 60 minutes or until a knife slides in with zero resistance.
  3. Allow potatoes to cool to room temperature, then wrap in foil and refrigerate for at least 2 hours to firm the starch.
  4. Peel the skins off the chilled potatoes and use the large holes of a box grater to shred the potatoes into a large mixing bowl.
  5. Fold in the minced shallots, white pepper, and cayenne pepper.
  6. Gently fold in the sour cream and melted butter until the potatoes are evenly coated.
  7. Stir in the grated cheddar and parmesan cheese, ensuring small pockets of cheese remain intact.
  8. Transfer the mixture into a greased 9x9 inch baking dish and smooth the top with a spatula.
  9. Bake at 350°F (175°C) for 20-30 minutes.
  10. Switch to the broiler for 2-3 minutes until the top develops mahogany-colored bubbles.