6 lg. potatoes, boiled in jackets
2 c. dairy sour cream
1 bunch green onions, cut up
1 1/2 c. sharp cheddar cheese
1 1/2 tsp. salt (optional)
1/4 tsp. pepper (optional)
Paprika (for topping only)

Peel potatoes, shred into mixing bowl. Stir in sour cream, 1 cup of the cheese and seasoning. Turn into greased 2 quart casserole. Top with remaining cheese, sprinkle with the paprika. Cover. Refrigerate several hours, or overnight. Bake uncovered at 350 degrees for 30 to 40 minutes or until heated through. Makes 8 to 10 servings.