8 lg. potatoes, peeled, chunked
20 oz. sour cream
1 bunch chopped green onions
1 3/4 c. shredded sharp Cheddar cheese
2 tsp. salt
1/4 tsp. pepper
Paprika

Cook potatoes until fork tender; drain. Stir in sour cream, 1 cup shredded cheese, onions, salt and pepper. Turn into buttered 2-quart casserole. Top with remaining cheese. Sprinkle with paprika. Cover; refrigerate for several hours or overnight. Bake uncovered at 350 degrees for 30-40 minutes; heat through. Serves 8-10.