6 good sized potatoes
20 oz. dairy sour cream
1 1/2 c. shredded sharp Cheddar cheese, divided
Paprika
1 bunch green onions, chopped
1 1/2 tsp. salt
1/4 tsp. pepper

Cook potatoes in jackets until fork-tender. Peel. Shred potatoes into large bowl (use ricer, if available). Stir in sour cream, 1 cup grated cheese, onion, salt, and pepper. Turn into buttered 2 quart casserole. Top with remaining cheese; sprinkle with paprika. Cover and refrigerate several hours or overnight. Bake, uncovered, at 350 degrees for 30 to 40 minutes. Makes 8 to 10 servings.