Wash the potatoes thoroughly, wipe dry, place on a baking tray, and bake at 425ºF for about 1 hour (or until cooked through), turning once. Cool completely.
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Peel the potatoes and shred them. Place them into a large mixing bowl.
Add the minced onion, fresh herbs, salt, and pepper. Mix it gently, using two forks.
Now add the cheese and the sour cream, and mix gently again.
Transfer the potato mixture to a 9-inch square pan or 2-quart casserole dish.
Bake in a preheated 425ºF oven for about 30-35 minutes.
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