Preheat oven to 375℉ (190℃) and grease a 2-quart baking dish.
In a small pan, melt the butter over medium-low heat. Sauté the shallot until softened and translucent, about 4 minutes. Add garlic and cook for 30 seconds more. Remove from heat.
Using a box grater or food processor, grate the cooled baked potatoes (leave skins on).
In a large mixing bowl, stir together sour cream, salt, pepper, 2 cups of cheddar cheese, and the sautéed shallot and garlic.
Gently fold in the shredded potatoes until just evenly combined, preserving the shredded texture.
Lightly pile the mixture into the prepared casserole dish and top evenly with the remaining cheddar and the Parmesan cheese.
Bake for 25–30 minutes, until golden brown.
Notes
For holiday buffets, this dish can serve 8–10 people.
Store leftovers in the fridge for up to 5–6 days in a covered container.
To reheat: cover with foil and warm in a 350℉ oven. Add a splash of milk or cream if dry, and optionally top with fresh cheese.
Make-ahead tip: prepare a day in advance, refrigerate, and increase bake time to 45 minutes. Cover with foil if the top browns too much.
Preheat oven to 375℉ (190℃) and grease a 2-quart baking dish.
In a small pan, melt the butter over medium-low heat. Sauté the shallot until softened and translucent, about 4 minutes. Add garlic and cook for 30 seconds more. Remove from heat.
Using a box grater or food processor, grate the cooled baked potatoes (leave skins on).
In a large mixing bowl, stir together sour cream, salt, pepper, 2 cups of cheddar cheese, and the sautéed shallot and garlic.
Gently fold in the shredded potatoes until just evenly combined, preserving the shredded texture.
Lightly pile the mixture into the prepared casserole dish and top evenly with the remaining cheddar and the Parmesan cheese.
Bake for 25–30 minutes, until golden brown.
Notes
For holiday buffets, this dish can serve 8–10 people.
Store leftovers in the fridge for up to 5–6 days in a covered container.
To reheat: cover with foil and warm in a 350℉ oven. Add a splash of milk or cream if dry, and optionally top with fresh cheese.
Make-ahead tip: prepare a day in advance, refrigerate, and increase bake time to 45 minutes. Cover with foil if the top browns too much.
