6 medium potatoes
2 cups (8 oz.) shredded cheddar cheese
1/2 stick butter
2 cups sour cream at room temp.
1/3 cup chopped green onions
1/4 teaspoon pepper
salt to taste
2 teaspoons butter

Cook potatoes in skin; cool, then peel and coarsely shred. In a pan over low heat, combine cheese and 1/2 stick butter, stirring occasionally until almost melted.

Remove from heat; blend sour cream, onions, salt and pepper. add potatoes, stirring lightly.

Turn into 2 qt. casserole dish. Dot with 2 teaspoons butter.

Bake 25 minutes or longer until heated through.