8 med. potatoes
2 c. sharp cheese, shredded (Kraft Old English)
1 1/2 c. sour cream at room temp.
1/3 c. finely chopped onions (green ones if you have them)
1 tsp. salt
1/2 tsp. pepper
1/4 c. butter

Cook potatoes with skins on - cool, peel and shred coarsely. Over low heat combine cheese and butter, stirring until almost melted; remove from heat. Stir in sour cream, onion and seasonings. Fold mixture into potatoes and turn into 2 quart greased casserole. Bake at 350 degrees (325 degrees for Pyrex) for 35-40 minutes or until lightly browned and bubbly.

These can be made ahead and refrigerated overnight. Bring to room temperature or allow more time for baking.