6 medium potatoes or 1 pkg. (30 oz.) shredded hash browns, thawed
2 c. shredded Cheddar cheese
1/2 c. butter
1 1/2 c. sour cream
1/3 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
paprika

Cook potatoes in skins. Cool. Peel and shred coarsely. In saucepan over low heat, combine cheese and butter. Stir occasionally until almost melted. Remove from heat and blend in sour cream, onion, and seasonings. Fold in potatoes and turn into a greased 2-quart casserole. Dot with 2 tablespoons butter and sprinkle with paprika.

Bake, uncovered, in a 350°F oven for 30 minutes, or until heated through. Can be frozen.

Note: 1 can of cheddar cheese soup can be used instead of shredded cheese.