6 med. potatoes
2 c. shredded cheddar cheese
1/4 c. butter
1 1/2 c. sour cream
1/3 c. finely chopped onion
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter

Cook potatoes in skins. Peel potatoes and shred coarsely. In a saucepan, over low heat, combine cheese and 1/4 cup butter. Stir until almost melted. Remove from heat and blend in sour cream, onion and seasonings. Fold into potatoes and turn into a 2 quart casserole. Dot with 2 tablespoons butter. Bake for 30 minutes at 350 degrees. May be prepared the day before.