6 lg. potatoes
1 lg. sour cream
1 bunch green onion, cut up
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. shredded cheddar cheese

Cook (boil or microwave) potatoes. Peel and shred. Stir in sour cream, onion, 1 cup cheese, salt and pepper. Pour into 2 quart dish. Top with remaining cheese. Refrigerate overnight. Bake uncovered at 350 degrees for 30 to 40 minutes. Serves 8 to 10.