6 medium potatoes
2 c. Cheddar cheese, shredded
6 tbsp. butter, divided
1 1/2 c. sour cream
3 green onions, chopped
1 tsp. salt
1/4 tsp. pepper

Cook potatoes in skins and cool. Shred on coarse grater. Combine cheese and 4 tablespoons butter in pan. Heat and stir until cheese is almost melted. Remove from heat. Blend in sour cream, onions, salt and pepper. Fold in potatoes. Spoon into a well-greased 2-quart casserole. Dot with 2 tablespoons butter. Cover and bake at 300°F for about 25 minutes.

Note: Potatoes shred easier if they are cooked the day before and placed in refrigerator overnight.