Categories: Sides

Ingredients

• 4 russet potatoes, scrubbed
• 4 tbsp. unsalted butter
• 1 garlic clove, minced
• 1 shallot, minced
• 1/2 cup sour cream
• 2 tbsp. minced fresh chives
• 2 cups grated white cheddar cheese
• Kosher salt and black pepper

Directions

1. Preheat the oven to 425. Pierce the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60-80 minutes. Let cool slightly (but keep the oven on).

2. Meanwhile melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned, about 2 minutes. Set aside.

3. Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon, scoop out the flesh, leaving a 1/4-in rim to preserve the shape of the shells.

4. In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup cheese and mix together. Season with salt and pepper to taste.

5. Spoon the mixture evenly into the 8 potato shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25-30 minutes. Top with more chives. Serve warm.

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