6 med. russet potatoes
1 pt. dairy sour cream
10 oz. sharp cheddar cheese, grated
1 bunch green onions, chopped
3 tbsp. milk
1 tsp. salt
1/8 tsp. pepper
2 tbsp. melted butter
1/3 c. bread crumbs

Scrub potatoes and cook in boiling salted water until barely tender. Remove from water and cool. Peel potatoes, and grate with a coarse grater. Add sour cream, cheese, onions, milk, salt, and pepper. Mix thoroughly. Turn into buttered pan (9 x 13). Smooth top with spatula. Combine melted butter and bread crumbs. Sprinkle over top. Bake at 300 degrees for 50 minutes or until piping hot. Cut into squares and serve. Makes 12 servings.