Ingredients

6 med. potatoes
2 C. shredded cheddar cheese
1/4 C. butter
1 1/2 C. sour cream
1/3 C. green onions, chopped fine
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. butter
paprika

Cooking Instructions

Cook potatoes in skins; cool. Peel and shred coarsely. In a saucepan over low heat, combine cheese and 1/4 C. butter. Stir occasionally until almost melted. Remove from heat and blend in sour cream, onion and seasonings. Fold in potatoes and turn into a greased 2 qt. casserole. Dot with 2 Tbsp. butter and sprinkle with paprika. Bake uncovered in a 350º oven for 30 minutes or until heated through. Serves 8.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)