8 large potatoes
1 1/2 c. shredded sharp cheese
1 pt. sour cream
4 green onions

Boil, cool and shred potatoes (medium shredder). Stir in sour cream, onions and 1 cup of the cheese. Pour into greased casserole dish and top with remaining cheese.

May be refrigerated several hours or frozen. Thaw and bake uncovered at 350°F for 30 to 40 minutes.