6 med. potatoes
2 c. shredded cheddar cheese
Butter
8 oz. sour cream
3 green onions, chopped
1 tsp. salt
1/4 tsp. pepper

Cover potatoes with salted water; bring to a boil. Reduce heat; cook about 30 minutes. Cool slightly. Peel and coarsely shred potatoes. Set aside. Combine cheese and 1/4 cup butter in saucepan. Cook over low heat until cheese melts. Combine potatoes, cheese mixture, sour cream, onions, salt and pepper. Spoon into 2 quart casserole. Dot with 2 tablespoons butter. Cover. Bake at 300 degrees for 25 minutes. Yield: 6 to 8 servings.