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.