Shredded Baked Potato

• 4 whole Large Potatoes, Cleaned But Unpeeled
• 1 whole Shallot, Minced
• 3 cloves Garlic, Minced
• 2-1/2 cups Shredded White Cheddar Cheese, Divided
• 2 teaspoons Salt
• 1 teaspoon Pepper
• 1 cup Sour Cream
• 2 Tablespoons Cream Cheese

1. 1.treheat oven to 425u0b0F.
2. 2.trap each potato in aluminum foil and pierce several times with a fork to vent.
3. 3.tlace potatoes directly on an oven rack and bake until tender, about 1 hour.
4. 4.temove from the oven, remove the aluminum foil, and let cool to room temperature.
5. 5.tnce cooled, wrap in plastic wrap and place in the fridge overnight or for at least 4 hours.
6. 6.treheat oven to 350u0b0F. Butter a 2-quart casserole dish.
7. 7.tsing a box grater (large holes), grate the potatoes (including skin) into a large bowl.
8. 8.tdd shallot, garlic, 1 3/4 cup cheddar cheese, salt and pepper. Mix in with your hands.
9. 9.told in sour cream and cream cheese gently.
10. 10.tour into the baking dish. Do not compress.
11. 11.top with remaining cheese.
12. 12.take for 30 minutes or until warm, bubbly and top is brown.

potatoes, shallot, garlic, shredded white cheddar cheese, salt, pepper, sour cream, cream cheese

Taken from tastykitchen.com/recipes/sidedishes/shredded-baked-potato/ (may not work)