- 6 medium potatoes
- 2 cups shredded cheddar cheese
- 1 pint sour cream
- 1/3 cup chopped green onions
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
Cook whole potatoes in salted water just until tender. Drain, refrigerate, covered overnight.
Next day, peel and grate potatoes coarsely.
Mix with cheese, sour cream, green onions, pepper, and 1/2 teaspoon salt. Put in 1 1/2 quart greased baking dish. (We never grease the pan and it works great.) Bake at 350 degrees for 35-45 minutes.