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Potatoes Romanoff
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• 6 medium to large potatoes
• 20 oz. sour cream
• 1 ½ cups sharp cheddar cheese
• 1 bunch green onions, chopped
• Salt and pepper
• Paprika
1. Boil potatoes, shred into bowl.
2. Stir in sour cream and 1 cup grated cheese, chopped onion, salt and pepper.
3. Turn into buttered 2-quart casserole, top with remaining cheese.
4. Sprinkle with paprika.
5. Cover and refrigerate overnight.
6. Cook uncovered at 350° until heated.
From Anita Langford.
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