Step 1: Bake the Potatoes

Start by preheating your oven to 400°F (200°C). Scrub the potatoes clean and prick them with a fork several times to allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for about 1 hour, or until they are tender when pierced with a fork. Once baked, let the potatoes cool completely. This step can be done a day in advance to save time.

Step 2: Prep the Potatoes

Once the potatoes are cool, peel off the skins (they should come off easily). Using a box grater, shred the potatoes into a large bowl. Shredding the potatoes while they’re cold helps maintain a fluffy texture and prevents them from becoming mushy.

Step 3: Mix the Ingredients

In the same bowl, add the finely chopped onion, sour cream, grated Cheddar cheese, melted butter, salt, and black pepper. Gently fold the ingredients together until well combined. Be careful not to overmix, as you want to keep the potatoes light and airy.

Step 4: Assemble and Bake

Transfer the potato mixture into a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle a bit more Cheddar cheese on top for a golden, cheesy crust. Bake in the preheated oven at 350°F (175°C) for 30-35 minutes, or until the top is bubbly and lightly browned.

Step 5: Garnish and Serve

Remove the dish from the oven and let it sit for a few minutes to cool slightly. Sprinkle the top with freshly chopped chives or green onions for a burst of color and a hint of freshness. Serve your Potatoes Romanoff hot, straight from the baking dish, and watch as your family or guests dive in with delight.