6 lg. potatoes
1/2 pt. sour cream
1 1/2 c. shredded Cheddar cheese
3 to 4 green onions, finely sliced
Salt & pepper, to taste
Cook potatoes in skins until fork-tender. Do not overcook. Cool for about 3/4 hour; peel. Shred potatoes into large bowl. Stir in sour cream, 1 cup grated cheese, onion, salt and pepper. Turn into buttered 2-quart casserole. Top with remaining 1/2 cup cheese. Cover, and refrigerate several hours, or overnight. Bake, uncovered, at 350° for 30 to 40 minutes, or until heated through. Sprinkle paprika over all.