#2124 - Sharp Cheese Potatoes

(by Shirley McNevich)

6 red potatoes
1/4 cup butter + 2 TBSP butter
1/4 cup finely chopped onions (more if you wish)
1/2 tsp. pepper
1/2 tsp. salt
paprika for sprinkling
2 cups shredded sharp cheese
1 1/2 cups Breakstone's sour cream

In a pot add potatoes--cover them with water. Bring to a boil, then cook until potatoes are tender (about 20 minutes). Drain potatoes and cool them. Remove skins from potatoes. Shred the potatoes into a bowl. In a saucepan over low heat add 1/4 cup butter and shredded cheese--cook/stir until melted and smooth. Remove from heat--add sour cream, grated onions, salt and pepper--stir. Pour cheese mixture over shredded potatoes--stir until mixed. Scoop the whole mixture into a greased casserole dish. Dot the 2 TBSP butter over the top. Sprinkle paprika over the top of the potato mixture. Bake at 350 degrees for 30 minutes.