~ From my Garden Kitchen
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Baked Potato Casserole
3 - 4 large Idaho potatoes 4 tablespoons butter or margarine 1/2 cup sour cream 1 cup grated cheddar 1/2 cup chopped green onions Salt and pepper to taste
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Peel and cube potatoes; cook in boiling salted water until tender. Drain. Mix potatoes with remaining ingredients, reserving about 1/3 cup of cheese. You can use a potato masher to get a good consistency. Place in 2-quart casserole, sprinkle reserved cheese over top and bake, covered, at 350 for about 30 minutes.