Method

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

Prep

• 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