Yield: 1 Servings
Measure | Ingredient |
---|---|
6 mediums | Russet potatoes |
¼ cup | Butter, melted |
2 cups | Shredded cheddar cheese |
2 cups | Sour cream |
⅓ cup | Chopped green onions |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
Boil potatoes with the skins on. Peel and shred when done. Combine all ingredients in a buttered casserole dish. Bake at 350øf for 30 minutes.
NOTES : This was on one of my late 1070's special recipe cards in = Recipe by: Carlene Tatro (name on card) Posted to MC-Recipe Digest V1 #544 by Dianne Larson Ward <dianne@...> on Mar 27, 1997