Romanoff Potatoes

  • 3 lbs of Russett Potatoes, scrubbed clean
  • 3 1/2 cups of shredded cheddar cheese
  • 2 1/2 cups sour cream
  • 1 cup chopped shallots
  • 1 tsp pepper
  • 1 tsp salt
  1. wrap individual potatoes with foil, poke with holes and bake at 400 degrees for an hour
  2. remove potatoes from oven, unwrap cool completely (in fridge)
  3. grate cold potatoes skins and all
  4. mix with shallots, 2 1/2 cups of the cheese and salt & pepper
  5. fold in the sour cream in batches
  6. pour potatoes in a 13 X 9  baking dish top with remaining cheese
  7. bake for 30 minutes (or until cheese is lightly browned) at 425 degrees

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