Ingredients:

  • 3 lbs Russet potatoes, scrubbed
  • 1 tbsp unsalted butter, melted
  • 1/2 tsp kosher salt
  • 1 cup plain Greek yogurt
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup parmesan cheese, finely grated
  • 2 tbsp shallots, minced very fine
  • 1/2 tsp white pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp kosher salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pierce the potatoes with a fork, brush with melted butter, and sprinkle with 1/2 tsp salt.
  3. Wrap each potato in foil and bake for 45–60 minutes until a knife slides easily into the center.
  4. Allow potatoes to cool slightly, then peel and shred them using a box grater.
  5. In a large mixing bowl, whisk together the Greek yogurt, minced shallots, white pepper, cayenne, and 1 tsp salt until smooth.
  6. Fold in the shredded cheddar and parmesan cheese.
  7. Gently fold the shredded baked potatoes into the cream mixture until evenly coated.
  8. Transfer the mixture into a greased casserole dish, smoothing the top with a spatula.
  9. Bake at 375°F (190°C) for 20–25 minutes.
  10. Switch to the broiler for a few minutes until the top is golden brown and crisp.