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6 medium potatoes<\/span><\/p>\n 2 C. (16 ounces) sour cream<\/span><\/p>\n 2 C. (8 ounces) shredded cheddar cheese<\/span><\/p>\n 4 T. butter, melted, divided<\/span><\/p>\n 3 green onions, thinly sliced<\/span><\/p>\n 1 tsp. salt<\/span><\/p>\n 1\/4 tsp. pepper<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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\u00c2\u00b0 for 30-35 minutes or until heated through. Refrigerate any leftovers. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 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…<\/p>\n