Diana’S Sour Cream Potatoes

• 6 whole Large Russet Potatoes, Scrubbed, Peel Left On
• 1 Tablespoon Salt, Plus More To Taste
• 1 cup Shredded Sharp Cheddar Cheese
• 1 bunch Green Onions, Chopped
• 1 pint Sour Cream
• 1 dash White Pepper
• 1/4 teaspoons Paprika, Plus More For Garnish

1. Boil the potatoes in a large pot of water with the 1 tablespoon of salt. Cook time will vary based on the size of the potatoes but for large potatoes it should take 35-45 minutes for them to be fork tender. When the potatoes are tender, drain off the water and cool completely.
2. Preheat oven to 350 F.
3. Grate the potatoes into a large bowl. Stir in the cheese, green onions, sour cream, pepper and paprika. Mix until combined, and taste to see whether any additional salt is needed.
4. Transfer to a 2-quart casserole, sprinkle the top with more paprika as desired, and bake at 350 F for about 45 minutes, or until it starts to brown.

potatoes, salt, cheddar cheese, green onions, sour cream, white pepper, ubc

Taken from tastykitchen.com/recipes/sidedishes/dianae28099s-sour-cream-potatoes/ (may not work)