|375 ml||sharp cheddar cheese, shredded||1 1/2 cup|
|1||bunch green onions, chopped||1|
|7 ml||salt||1 1/2 tsp|
|1 ml||pepper||1/4 tsp|
|500 ml||sour cream||2 cup|
|-||paprika to taste||-|
|Bake potatoes in skins until tender. When slightly cool, peel and shred into a large buttered casserole dish. Gently stir in 1 cup (250 ml) cheese, onion, sour cream, salt and pepper. Top with remainng cheese. Sprinkle with paprika. Cover and refrigerate overnight. Bake uncovered for about 30 to 40 minutes in preheated 350 F (180 C) oven.