6 med. potatoes
2 c. shredded longhorn cheese
1/4 c. butter
1 1/2 c. sour cream or 1 c. milk
1/3 c. finely chopped onion (optional)

Cook potatoes in skins. Peel potatoes 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 sour cream or milk and onion seasoning. Fold in potatoes and turn into a greased 2 quart casserole. Dot with 2 tablespoons butter and sprinkle with paprika. Bake for 30 minutes or until heated thoroughly in a 350 degree oven. Casserole may be prepared a day before serving.