6 med. potatoes
2 c. Cheddar cheese, shredded
1/4 c. butter
1 1/2 c. sour cream
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1/2 c. red pimento
1 tsp. salt
1/4 tsp. butter (to grease baking dish)
1/4 tsp. pepper
1/4 tsp. paprika (optional)

Cook potatoes in skins; cool. Peel and shred coarsely. In saucepan over low heat, combine cheese and 1/4 cup butter. Stir until almost melted. Remove from heat and blend in cream, onion, green pepper, pimento, salt and 1/4 teaspoon pepper. Turn into dish 13 x 9 x 2 inches and refrigerate overnight, covered. Bake next day at 350 degrees for 30 minutes. Serves 12 to 15.