| 6 med large |
Potatoes |
|
| 20 oz |
Sour cream |
|
| 1 bunch |
Green onions |
Chopped |
| 1 1/2 cups |
Cheddar cheese |
Shredded or Grated |
| 1 1/2 tsp |
Salt |
|
| 1/4 tsp |
Pepper |
|
| |
Paprika |
To taste |
Cook potatoes with the skin on till well done. Peel and grate into a large bowl. Stir
in the sour
cream, 1 cup of
grated cheese, salt and pepper. Spoon into a buttered 2
quart casserole dish.
Top with the remaining cheese and
sprinkle with paprika.
Cover and refrigerate for 3 or 4 hours or even overnight.
Bake uncovered at 350 for 30-40 minutes or till warmed through.
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