Steakhouse Potatoes Romanoff Recipe

Ingredients

• 1 teaspoon butter, or as needed
• 3 large russet potatoes, scrubbed
• 0.25 cup minced shallots
• 3 teaspoons kosher salt
• 0.5 teaspoon freshly ground white pepper
• 1 pinch cayenne pepper, or to taste
• 2.5 cups grated sharp white Cheddar cheese
• 1.75 cups sour cream

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Wrap each potato individually in aluminum foil and place on a baking sheet. Poke holes in the potatoes with a knife.
3. Bake in the preheated oven until the potatoes are very tender and easily pierced with a knife, approximately 1 hour and 15 minutes.
4. Let the baked potatoes cool completely to room temperature. Unwrap and transfer to a plate. Cover with plastic wrap and refrigerate until thoroughly chilled, about 8 hours to overnight.
5. Preheat the oven to 425 degrees F (220 degrees C). Grease a casserole dish with butter.
6. Leave the potato skins on. Use a cheese grater to shred the potatoes into a large mixing bowl. Add the minced shallots, and season with salt, white pepper, and a pinch of cayenne pepper. Toss gently with two forks to combine ingredients evenly.
7. Add the shredded Cheddar cheese and mix thoroughly. Gently fold in the sour cream until just combined.
8. Transfer the potato mixture to the prepared baking dish, creating a high mound, and then lightly pat it down.
9. Bake in the preheated oven until heated through and the top is golden brown, around 30 to 35 minutes.

Nutrition

• Calories: 370 kcal
• Fat Content: 23 g
• Fiber Content: 3 g
• Sugar Content: 2 g
• Sodium Content: 979 mg
• Protein Content: 14 g
• Cholesterol Content: 61 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g