6 med. potatoes, boiled in skins
2 c. sour cream
1-2 tsp. salt
Dash of pepper
1/2 med. onion or green onion to taste
6 tbsp. butter
2 c. shredded cheddar cheese

Store cooked potatoes in refrigerator for 24 hours. Melt 4 tablespoons of butter with cheese in double boiler. Add sour cream, salt, pepper and chopped onion; stir until well blended. Remove from heat. Peel potatoes, grate them and stir into cheese mixture. Place in a greased casserole dish. Bake at 350 degrees for 45 minutes. Serve immediately.