2 lb. russet potatoes
6 green onions (thinly sliced)
1 1/2 c. shredded cheddar cheese
1 1/2 c. sour cream
2 tbsp. green pepper
salt, pepper, paprika, to taste

Boil potatoes, in skins, until tender. Drain, cool, peel and shred. Combine potatoes, cheese, onion and sour cream. Butter a shallow casserole. Pour in mixture. Chill until next day.

Bake, uncovered in 350°F oven for 1 hour. Sprinkle with paprika.

Serves 6 to 8.