Baked Potato Casserole

Everything you want and love in a baked potato, but pre-mixed and with a crunchy top.  Mmmmm...carbs...

Baked Potato Casserole (Potatoes Romanoff)
adapted from Tasty Kitchen

3 large russet potatoes
1/2 pound bacon, diced
3/4 cup minced shallots
2 1/2 cups grated white cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups sour cream

Preheat oven to 425 degrees.

Scrub potatoes well and wrap in foil.  Bake for about an hour.  Remove foil and let potatoes cool to room termperature.  You can bake these ahead, wrap in plastic, and refrigerate until you are ready to make the casserole.

Cook bacon in skillet over medium heat until crispy.  Remove with slotted spoon and drain on paper towels.

Preheat oven to 350 degrees.

Grate cooled potatoes, including skins.  Combine grated potatoes, bacon, shallots, 1 1/2 cups grated cheese, and salt and pepper in large bowl.  Gently fold in the sour cream.

Spoon potato mixture into a  1 1/2 quart baking dish/au gratin dish.  Be careful not to press the potatoes into the pan.  Sprinkle with the remaining cheese.

Bake 30-40 minutes, or until golden brown.