6 medium sized potatoes, baked
½ cup plus 2 tablespoons butter, divided
8 ounces shredded cheddar
1 ½ cups sour cream
1/3 cup chopped green onion (white and green parts)
¼ teaspoon pepper
1 teaspoon salt
Cool, peel and grate baked potatoes.
In a large deep-sided skillet, melt ½ cup butter and cheese together over medium heat. Remove from heat and stir in grated potatoes, sour cream, onion, salt and pepper. Pour into a greased 8- x 12-inch baking dish. Dot with remaining 2 tablespoons butter and sprinkle on paprika. Bake at 350F for 30 minutes. Yields 8 servings. Note: can be assembled and frozen 1 week ahead of time. Thaw completely before baking as directed.