Ingredients:

• 1 large baking potato (1.5 lbs - 2 lbs), scrubbed
• ¼ cup minced onion
• 1 ½ teaspoons kosher salt
• Freshly ground pepper
• 1 cup sharp cheddar cheese, grated
• 1 cup sour cream
• 2 tablespoons melted butter

Instructions:

1. Prepare the Potatoes:
   • Pierce the potatoes all over with a fork and wrap them in aluminum foil.
   • Bake at 425°F for 1 hour.
   • Once done, refrigerate the wrapped potatoes overnight.
   • Tip: This recipe is also a great way to use up leftover baked potatoes!
2. Grate the Potatoes:
   • The next day, carefully grate the refrigerated baked potatoes, skin and all, using a box grater.
3. Assemble the Casserole:
   • In a large bowl or shallow dish, combine the grated potatoes, minced onion, kosher salt, freshly ground pepper, sharp cheddar cheese, and sour cream.
   • Mix gently using your fingers for the best results, being careful not to mash the potatoes.
4. Prepare to Bake:
   • Transfer the potato mixture into a baking dish, mounding it slightly in the center.
   • Drizzle the melted butter over the top and sprinkle with a bit more salt and pepper.
   • This can be prepared ahead of time!
5. Bake:
   • When ready to serve, preheat the oven to 375°F.
   • Bake uncovered for about 30 minutes, or until the casserole is hot throughout and lightly browned on top.

• It’s important to refrigerate the baked potatoes overnight for the best texture. Though you can skip this step, it’s highly recommended!
• You can prepare the baked potatoes ahead of time or even assemble the entire casserole (up to step 4) and bake it just before serving.
• If you’re baking other dishes at the same time, you can bake this at any temperature between 350°F and 400°F. Just ensure it's hot and the top is crispy.

Nutrition