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

Scrub potatoes and boil in salted water 15 minutes. Peel and grate with a coarse grater. Add sour cream, cheese, onions, milk, salt and pepper. Mix. Turn into buttered 9"x13" pan. Smooth top with spatula. Combine melted butter and bread crumbs. Sprinkle over top. Bake in 300 degree oven for 50 minutes or until piping hot. Cut into squares and serve.