Yield: 1 Servings
|6 mediums||Russet potatoes|
|¼ cup||Butter, melted|
|2 cups||Shredded cheddar cheese|
|2 cups||Sour cream|
|⅓ cup||Chopped green onions|
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