Potatoes Romanoff


  • 3–4 (~212 lbs) large russet potatoes
  • 1 small or medium shallot clove
  • ~2 cups white cheddar cheese
  • ~6 oz sour cream
  • ~3 tsp kosher salt
  • pepper, cayenne to taste


Prep (day before)

  • Preheat oven to 400°F
  • Wash (scrub) the potatoes well (we’ll be using the skins)
  • Wrap each potato in aluminum foil
  • Poke each potato a few times with a knife to allow steam to escape
  • Transfer to a baking tray
  • Bake at 400°F for 1 hour 15 minutes
  • Unwrap and let cool to room temp
  • Cover and refrigerate overnight


  • Finely dice shallot
  • Grate cheese

Assemble and Bake

  • Preheat oven to 450°F
  • Grate potato with skin into a medium mixing bowl
  • Add shallot, salt, pepper, cayenne
  • Mix and toss with 2 forks, trying not to mash or compress the potatoes
  • Add cheese and mix again
  • Add sour cream and carefully mix again
  • Transfer potato mixture into the casserole dish, trying to keep as much height as possible
  • Bake at 450°F for ~30 minutes