Ingredients:

  • 4 large russet potatoes (approx. 3 lbs / 1.3kg)
  • 3 tbsp unsalted butter, melted
  • 1 tsp kosher salt
  • ½ tsp white pepper
  • 1 cup full-fat sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 2 tbsp shallots, finely minced
  • ¼ tsp cayenne pepper
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Prick the russet potatoes with a fork and bake them directly on the rack for 45-60 minutes until tender.
  2. Once cooled slightly, slice the potatoes open and scoop the flesh into a bowl.
  3. Shred or mash the potato flesh until fluffy, then toss with melted butter, salt, and white pepper.
  4. In a large mixing bowl, combine the shredded potatoes with the sour cream, minced shallots, and cayenne pepper.
  5. Gently fold in 1.5 cups of the shredded cheddar cheese until the potatoes are completely enveloped in the cream mixture.
  6. Spoon the mixture into a greased baking dish, smoothing the top with a spatula but leaving it slightly uneven for browning.
  7. Sprinkle the remaining ½ cup of cheddar cheese over the top.
  8. Bake at 375°F (190°C) for 20-25 minutes until the edges are bubbling and the top has reached a deep gold hue.
  9. Garnish with chopped fresh chives before serving.