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Step 1
Preheat oven to 375℉ and grease a 2 qt baking dish.
Step 2
In a small pan, melt the butter over medium low heat and saute the shallot until softened and translucent, about 4 minutes. Add the garlic and cook for 30 more seconds. Remove from heat.
Step 3
Using a box grater or food processor, grate the cooled baked potatoes with the skin still on.
Step 4
In a large mixing bowl stir together the sour cream, salt, pepper, 2 cups of the cheddar, and the sauteed shallot and garlic. Gently fold in the shredded potatoes until just evenly combined, trying to keep the shredded texture.
Step 5
Lightly pile the potato mixture into the prepared casserole dish and evenly top with the remaining cheddar and parmesan cheese. Bake for 25-30 minutes until golden brown.