Shredded Baked Potato

1. Preheat oven to 425ºF.

2. Wrap each potato in aluminum foil and pierce several times with a fork to vent.

3. Place potatoes directly on an oven rack and bake until tender, about 1 hour.

4. Remove from the oven, remove the aluminum foil, and let cool to room temperature.

5. Once cooled, wrap in plastic wrap and place in the fridge overnight or for at least 4 hours.

6. Preheat oven to 350ºF. Butter a 2-quart casserole dish.

7. Using a box grater (large holes), grate the potatoes (including skin) into a large bowl.

8. Add shallot, garlic, 1 ¾ cup cheddar cheese, salt and pepper. Mix in with your hands.

9. Fold in sour cream and cream cheese gently.

10. Pour into the baking dish. Do not compress.

11. Top with remaining cheese.

12. Bake for 30 minutes or until warm, bubbly and top is brown.