Preparation and Cooking

• Arrange a rack in the middle of the oven and heat the oven to 425ºF.
• Scrub and wrap potatoes in aluminum foil, pierce each with a fork, and bake for about 1 hour until knife-tender. Let cool then refrigerate for at least 8 hours.
• Finely chop shallot and garlic. Melt butter in a medium frying pan, add shallots and cook until softened, then add garlic and cook until tender. Scrape into a large bowl.
• Unwrap and grate the potatoes into the bowl. Tear large pieces of skin into smaller pieces.
• Grate cheddar cheese and mix 1.5 cups into the bowl, reserving 1 cup for topping. Add sour cream, salt, and pepper, then stir until combined.
• Transfer mixture to a 7 or 8x11-inch baking dish, spread evenly, and sprinkle with reserved cheese.
• Bake for about 30 minutes until heated through and golden-brown. Broil on high for 2 to 3 minutes if needed. Let cool for 15 minutes before serving.