6 med. russet spuds
1 pt. sour cream
10 oz. cheddar cheese, grated
3 tbsp. milk
1/4 tsp. pepper
1/2 c. soft bread crumbs
1 bunch green onions, finely chopped
1 tsp. salt
2 tbsp. butter

Peel and boil potatoes for 3 to 4 minutes. Let potatoes cool. Mix sour cream, cheddar cheese, green onions, milk, salt, pepper, butter together. After potatoes cool, slice potatoes and mix into mixture. Top with bread crumbs. Bake 1 hour at 300 degrees.