6 med. potatoes
2 c. or 1/2 lb. shredded American cheese
1/4 c. butter
1 1/2 c. sour cream, room temperature
1/3 c. chopped green onion
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter

Cook potatoes in skins and chill. Peel and shred coarsely. In a saucepan, over low heat, combine cheese and butter, stirring until almost melted. Remove from heat and blend in sour cream, onion, salt, and pepper.

Fold in potatoes and turn into a greased 2 quart oven-proof casserole dish. Dot with 2 tablespoons butter. Bake in a 350 degree oven for 25 to 30 minutes or until heated through.

Note: These can be made ahead of time and refrigerated until ready to bake.