| 8 - 10 servings |
| 10 medium potatoes |
2 tablespoons chopped green
onion tops or chives |
| ½ cut butter, melted |
2 cups sour cream |
| 8 ounces cheese, shredded
(cheddar or provolone or get creative) |
salt and pepper to taste |
|
| Bake potatoes in skins at 400 degrees for 40 minutes or until
still slightly firm. Chill overnight. Peel and grate potatoes. |
| Mix together butter, cheese, onion, sour cream, salt and pepper,
and stir into potatoes. Pour mixture into lightly greased 2-½
quart casserole and bake at 350 degrees for 30 - 40 minutes (maybe
a few minutes longer) until lightly browned. |
| *A 7 ounce can of drained diced chiles will add a little zip to
this nicely. |
|
