6 med.-sized potatoes
1/4 c. butter
2 c. shredded Cheddar cheese
1/2 c. cultured sour cream
1 tbsp. minced onion
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
Paprika

Cook unpeeled potatoes until tender. Cool, peel and shred coarsely. Heat butter in saucepan; remove from heat. Add cheese, stirring until partially melted. Blend in sour cream, onion, salt and pepper; fold in potatoes.

Place in greased 2 quart casserole; dot with 2 tablespoons butter. Sprinkle with paprika. Bake, uncovered, at 325 degrees for 30 minutes or until nicely browned. Yield: 8-10 servings.