| | Directions |
- Bake potatoes in skins until fork tender.
- Peel, shred into large bowl.
- Stir in sour cream, 1 c grated cheese, onion, salt, and pepper. Turn into 2 qt butted casserole.
- Top with remaining cheese, sprinkle with paprika.
- Cover and refrigerate several hours or overnight.
- Bake uncovered at 350 degrees F. for 30-40 minutes.
- Freezes well.
- Serves 8-10.
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Cook Time: 35 minutes
Container: 2 quart baking dish
Servings: 8
|  | | Ingredients | | - | | 6 large potatoes |
| - | | 16 ounces sour cream |
| - | | 1 1/2 cups shredded cheddar cheese, divided |
| - | | 1 bunch green onions, chopped |
| - | | 1 1/2 teaspoons salt |
| - | | 1/4 teaspoon pepper |
| - | | Paprika |
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