Steakhouse Potatoes

Serves 8

• 3 large russet potatoes, scrubbed

• ¼ cup minced shallots

• 3 teaspoons kosher salt

• ½ teaspoon freshly ground white pepper

• 1 pinch cayenne pepper, or to taste

• 2 cups grated sharp white Cheddar cheese

• 1 cup sour cream

1. Poke holes into potatoes using a knife or fork. Wrap each potato in parchment paper and microwave for between 4-5 minutes, based on size of potato. Unwrap and let cool - the cooler they are, the easier they are to work with.

2. Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.

3. Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.

4. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.

5. Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.

6. Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.

Calories: 370 per serving