6 med. Maine potatoes
2 c. Cheddar cheese, shredded
1/4 c. butter
1 1/2 c. sour cream, room temperature
1/3 c. green onions, chopped
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter

Cook potatoes in skins; cool. Peel and shred coarsely. In saucepan over low heat, combine cheese and 1/4 cup butter, stirring occasionally, until almost melted. Remove from heat and blend in sour cream, onions, salt and pepper. Fold in potatoes and turn into greased 2 quart casserole. Dot with 2 tablespoons butter. Bake 25 minutes, or until heated through. Serves 8.