6 large russet potatoes, baked and chilled overnight
2 cups sharp cheddar cheese, shredded
2 cups sour cream
1/2 cup green onions, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 tablespoons butter, melted
Instructions
Take your chilled, pre-baked potatoes and peel away the skins. Using a large box grater, shred the potatoes into a large mixing bowl. It is important that the potatoes are cold so they hold their shape and do not turn into mush during the grating process.
In a separate bowl, whisk together the sour cream, salt, black pepper, garlic powder, and smoked paprika. Stir in the chopped green onions and about 1.5 cups of the shredded cheddar cheese, saving the rest for the topping later. This mixture provides the rich foundation for the dish.
Gently fold the sour cream mixture into the shredded potatoes. You want to use a light hand here, mixing just until the potatoes are evenly coated. Be careful not to overwork them, as you want those distinct shreds to remain visible for the best texture.
Grease a 9×13 inch baking dish with a little bit of butter. Spread the potato mixture evenly into the dish, smoothing the top slightly with a spatula. Drizzle the melted butter over the top to help the crust turn a beautiful golden brown while it bakes in the oven.
Place the dish in an oven preheated to 350 degrees Fahrenheit. Bake for about 30 minutes until the potatoes are heated through. Remove the dish briefly to sprinkle the remaining cheese on top, then bake for another 10 minutes until the cheese is melted and bubbling. Let it sit for a few minutes before serving to your guests.
