6 med. potatoes
2 c. shredded Cheddar cheese
1 1/2 c. sour cream (room temperature)
1 1/4 tsp. pepper
1 tbsp. butter
1 tsp. salt
1/3 c. chopped green onions (optional)

Cook potatoes in skins. When cooled, remove peelings and shred on coarse grater. In saucepan, over low heat, melt butter and add Cheddar cheese, stirring until melted. Remove from heat and add sour cream, onions, salt and pepper. Add mixture to potatoes and stir lightly. Pour into buttered 2 quart casserole. Top with a little grated Cheddar cheese. Bake at 325 degrees for 30 minutes.