6
medium baking potatoes, unpeeled
2 1/2
cups
grated sharp chedddar cheese
1/4
cup
(1/2 stick) butter
1
cup
sour cream, room temperature
1/3
cup
minced onion
salt
freshly ground pepper
paprika
- Boil potatoes until tender. Drain. Cool slightly, peel. Shred into bowl.
- Preheat oven to 350 degrees F. Butter 1-1/2-quart casserole dish.
- Cook 2 cups cheese and butter in a heavy, small saucepan over low heat until almost melted, stirring constantly, about 1 minute. Remove from heat.
- Stir sour cream and onion into the cheese. Season with salt and pepper. Fold into potatoes.
- Pour into prepared dish. Top with remainng 1/2 cup cheese; sprinkle with paprika.
- Bake, uncovered, until bubbly, about 30 minutes.
- Serves 6.
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