6 lg. red potatoes
2 c. shredded Cheddar cheese
1 bunch green onions
1 pt. sour cream

Cook potatoes with skins, cool and shred. Add 1 1/2 cups shredded cheese, green onions (chopped), sour cream, salt and pepper. Stir carefully. Put in 2 quart casserole. Sprinkle remaining 1/2 cup cheese over. Refrigerate overnight. Bake at 350 degrees for 45-50 minutes.