6 medium potatoes

2 C. (16 ounces) sour cream

2 C. (8 ounces) shredded cheddar cheese

4 T. butter, melted, divided

3 green onions, thinly sliced

1 tsp. salt

1/4 tsp. pepper

 

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Peel and grate potatoes; place in a bowl. Add the sour cream, cheddar cheese, 3 T. butter, green onions, salt and pepper. Transfer to a greased 2-1/2-qt. baking dish. Drizzle with remaining butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Refrigerate any leftovers.