Description
A delicious and creamy side dish combining cheddar cheese and sour cream with tender baked potatoes, perfect for family gatherings and dinner parties.
Ingredients
Scale
- 1 teaspoon butter, or as needed
- 3 large russet potatoes, scrubbed
- 0.25 cup minced shallots
- 3 teaspoons kosher salt
- 0.5 teaspoon freshly ground white pepper
- 1 pinch cayenne pepper, or to taste
- 2.5 cups grated sharp white Cheddar cheese
- 1.75 cups sour cream
Instructions
- Preheat the oven to 400°F (200°C).
- Poke holes into potatoes using a knife. Wrap each potato in aluminum foil and place on a baking sheet.
- Bake in the preheated oven until potatoes are very tender, about 1 hour and 15 minutes.
- Let potatoes cool to room temperature, then refrigerate until completely chilled, about 8 hours to overnight.
- Preheat the oven to 425°F (220°C) and butter a casserole dish.
- Leave skin on potatoes and use a cheese grater to shred them into a bowl. Add shallots, salt, white pepper, and cayenne; toss to combine.
- Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.
- Transfer mixture to the prepared baking dish, patting it down lightly.
- Bake until piping hot and the top is browned, about 30 to 35 minutes.
Notes
Serve hot with steaks, grilled chicken, or roasted vegetables. Garnish with chopped green onions or fresh herbs for extra flavor.
- Prep Time: 480 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg