Optional garnish: chopped fresh parsley; chives; dash of paprika
Instructions
Preheat oven to 350°F.
Place potatoes in a large pot and cover with cold water. Bring to a boil and cook potatoes until fork-tender (about 10-15 minutes).
Drain the potatoes and allow them to cool. When cool enough to handle, peel the potatoes and coarsely shred on the large holes of a grater.
Place grated potatoes in a large bowl. Stir in 2 ½ cups of the cheese and all of the sour cream. Add salt and pepper to taste.
Transfer potato mixture to a greased 1 ½ - 2-quart baking dish. Sprinkle remaining ½ cup of cheese on top.
Bake, uncovered, for approximately 25 minutes, or until cheese is melted and potatoes are heated through.
Garnish with parsley, chives, or a dash of paprika just before serving.
Video
Notes
Don't over-cook the potatoes. Keep an eye on them and boil them just until they're fork-tender (this will typically take about 10-15 minutes, depending on the size of your potatoes). Overdone potatoes will have a wrinkly skin and the insides will appear gummy.
Make sure that yoursour cream and cheese are at room temperature. This will help them combine smoothly and easily with the potatoes.
I prefer to use cheddar cheese from a block that I grate by hand. It melts smoother into the potatoes and has more flavor.