9 med. to lg. potatoes
2 c. shredded cheddar cheese
1/4 c. butter
1 c. (or more if desired) sour cream, room temperature
1/2 c. chopped onion
1 tsp. salt
1/4 tsp. pepper

Cook potatoes in skins; cool. Peel and shred coarsely. In saucepan over low heat, combine cheese and butter, stirring constantly until almost melted. Remove from heat and blend in sour cream, onions, salt and pepper. Fold in potatoes and turn into a greased 2 quart casserole. Dot with butter, Bake at 350 degrees for 30 minutes. May be prepared a day or two ahead of baking. May also be frozen before baking.