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Ingredients
  • 3 large russet potatoes baked and cooled overnight in the fridge
  • 3 tablespoons salted butter
  • ¼ cup diced shallot
  • 1 clove garlic minced
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 ½ cups sour cream
  • 2 ½ cups freshly shredded sharp white cheddar cheese divided
  • ½ cup grated parmesan
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